The usefulness of rabbit anti-QQQPP peptide antibodies to wheat flour antigenicity studies

Joanna Leszczyńska, Agata Łącka, Malgorzata Bryszewska and Ewa Brzezińska-Błaszczyk
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Joanna Leszczyńska: Institute of General Food Chemistry, Faculty of Biotechnology and Food Sciences, Technical University of Łódź, Łódź, Poland
Agata Łącka: Institute of General Food Chemistry, Faculty of Biotechnology and Food Sciences, Technical University of Łódź, Łódź, Poland
Malgorzata Bryszewska: Institute of General Food Chemistry, Faculty of Biotechnology and Food Sciences, Technical University of Łódź, Łódź, Poland
Ewa Brzezińska-Błaszczyk: Department of Experimental Immunology, Medical University of Łódź, Łódź, Poland

Czech Journal of Food Sciences, 2008, vol. 26, issue 1, 24-30

Abstract: The aim of our work was to estimate the usefulness of rabbit polyclonal anti-QQQPP peptide antibodies to determination of gluten proteins and the usage of these antibodies to estimate the changes of allergenicity of wheat flour after enzymatic modification. For enzymatic modification of wheat flour trypsin, subtilisin and transglutaminase were used. By the use of rabbit antibodies against QQQPP peptide we have stated that the products of subtilisin and transglutaminase degradation exert strongly decreased immunoreactivity.

Keywords: food allergy; wheat flour; glutenins; antigenicity; enzymatic modification (search for similar items in EconPapers)
Date: 2008
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Citations: View citations in EconPapers (1)

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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:26:y:2008:i:1:id:1124-cjfs

DOI: 10.17221/1124-CJFS

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