The usefulness of rabbit anti-QQQPP peptide antibodies to wheat flour antigenicity studies
2008
Leszczynska, J.,Technical Univ. of Lodz (Poland). Inst. of General Food Chemistry | Lacka, A.,Technical Univ. of Lodz (Poland). Inst. of General Food Chemistry | Bryszewska, M.,Technical Univ. of Lodz (Poland). Inst. of General Food Chemistry | Brzezinska-Blaszczyk, E.,Medical Univ. of Lodz (Poland). Dept. of Experimental Immunology
Rabbit polyclonal anti-QQQPP peptide antibodies were used to determine gluten proteins and to estimate the changes of allergenicity of wheat flour after enzymatic modification. Subtilisin and transglutaminase were used to modify wheat flour trypsin. As shown by our results, the products of subtilisin and transglutaminase degradation exert strongly decreased immunoreactivity.
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