Novel method for producing hypoallergenic wheat flour by enzymatic fragmentation of the constituent allergens and its application to food processing

A novel method is proposed to produce hypoallergenic wheat flour suitable f or patients allergic to wheat. Wheat flour was mixed with a cellulase solut ion, and the mixture was incubated at 50 degreesC for 1 h to hydrolyze the carbohydrate allergens. The hydrolysate was further incubated with actinase at 40 degreesC for 1 h while gently stirring to decompose the proteinaceou s allergens. The product was evaluated for its allergenicity by an enzyme-l inked immunosorbent assay, the results of which suggested negative allergen icity in most cases. The product changed to a batter state that was difficu lt to process by the usual methods. Gelatinization of the starch in the pro duct and the addition of a surfactant were beneficial for food processing.