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المؤلفLi, Ying
المؤلفYu, Jianmei
المؤلفGoktepe, Ipek
المؤلفAhmedna, Mohamed
تاريخ الإتاحة2017-03-05T10:40:16Z
تاريخ النشر2016-04-01
اسم المنشورFood Chemistryen_US
المعرّفhttp://dx.doi.org/10.1016/j.foodchem.2015.10.089
الاقتباسLi, Y., Yu, J., Goktepe, I. and Ahmedna, M. (2016)” The potential of papain and alcalase enzymes and process optimizations to reduce allergenic gliadins in wheat flour” Food Chemistry, vol.196, pp. 1338–1345.
الرقم المعياري الدولي للكتاب0308-8146
معرّف المصادر الموحدhttp://www.sciencedirect.com/science/article/pii/S0308814615300893
معرّف المصادر الموحدhttp://hdl.handle.net/10576/5345
الملخصThe objectives of this study were to select effective enzymes that catalyze the hydrolysis of allergenic proteins, gliadins, in wheat flour and to optimize the enzymatic treatment conditions. Six proteases were tested. Hydrolyzed samples were tested for residual gliadin concentrations and in vitro allergenicity. The hydrolysis conditions of wheat protein by the effective enzymes were optimized by central composite design. Results showed that alcalase from Bacillus licheniformis, and papain from latex of papaya fruit had greater ability to reduce gliadin content of wheat flour than flavourzyme, pepsin, trypsin or α-chymotrypsin. The sequential-treatment of wheat flour by alcalase–papain was more effective in reducing gliadin content than single enzyme treatment. Under the optimal conditions of sequential enzymatic treatment, gliadin was almost completely removed, resulting in the flour extract showing lowest IgE-binding. Therefore, this could be a promising biotechnology for preparing low allergenic wheat products.
راعي المشروعGrant 2011-67017-3003 from the National Institute of Food and Agriculture (NIFA), USDA.
اللغةen
الناشرElsevier Ltd.
الموضوعWheat allergen reduction
الموضوعEnzymatic treatment
الموضوعDigestive protease
الموضوعNon-digestive protease
الموضوعGliadin content
الموضوعIgE-binding
العنوانThe potential of papain and alcalase enzymes and process optimizations to reduce allergenic gliadins in wheat flour
النوعArticle
الصفحات1338–1345
رقم المجلد196


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