The potential of papain and alcalase enzymes and process optimizations to reduce allergenic gliadins in wheat flour
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- 作者：Ying Lia ; b ; Jianmei Yua ; jyu@ncat.edu" class="auth_mail" title="E-mail the corresponding author ; Ipek Goktepec ; Mohamed Ahmednac
- 关键词：Wheat allergen reduction ; Enzymatic treatment ; Digestive protease ; Non-digestive protease ; Gliadin content ; IgE-binding
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：1 April 2016
- 年：2016
- 卷：196
- 期：Complete
- 页码：1338-1345
- 全文大小：1010 K
文摘
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Six proteases for hydrolyzing gliadins in wheat flours were screened.
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The best proteases for reducing gliadins were found to be alcalase and papain.
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The optimum hydrolysis conditions for the two selected proteases were optimized.
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Sequential treatment by alcalase and papain was most effective in reducing gliadin.
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Protein extract from sequentially treated wheat flour showed lowest IgE-binding.
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