IgE-reactive 60 kDa glycoprotein occurring in wheat flour

Authors
Watanabe, J Tanabe, S Sonoyama, K Kuroda, M Watanabe, M
Citation
J. Watanabe et al., IgE-reactive 60 kDa glycoprotein occurring in wheat flour, BIOS BIOT B, 65(9), 2001, pp. 2102-2105
Citations number
16
Categorie Soggetti
Agricultural Chemistry","Biochemistry & Biophysics
Journal title
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY
ISSN journal
09168451 → ACNP
Volume
65
Issue
9
Year of publication
2001
Pages
2102 - 2105
Database
ISI
SICI code
0916-8451(200109)65:9<2102:I6KGOI>2.0.ZU;2-L
Abstract
A new IgE-reactive glycoprotein with a molecular size of 60 kDa was isolate d from wheat flour. The N-terminal amino acid sequence of the protein was L DPDESEXVTRYFRIR. The 8th amino acid residue would have been Asn to which th e peroxidase-type glycochain was attached. The IgE-binding activity of the glycoprotein was rendered negligible by the enzymatic treatment applied for hypoallergenic flour production.