Chemical and nutritional properties of hypoallergenic wheat flour

The chemical and nutritional properties were investigated of hypoallergenic wheat flour (HWF) prepared by the cellulase-actinase treatment, HWF was co mposed mainly of oligopeptides and free amino acids, and its average molecu lar weight was lower than 1,000, Feeding tests on rats showed that, with re spect to the PER, GOT and GPT activities and other nutritional indices, the NIT;F diet was almost equivalent to the control diet which had been prepar ed from normal wheat flour (NWF). No abnormality was apparent in the main o rgans after the HWF diet had been fed for 3 weeks. The small intestinal abs orption of the HWF diet was found normal by measuring the free amino acid c oncentration in the intestinal tract and in the portal vein plasma. These d ata suggest that the absorption of amino acids from the HWF diet was compar able with or more efficient than that from a simulated free amino acid diet .