- 1) Ferguson, A. C., Food Allergy. Progress Food Nutr. Sci., 8, 77-107 (1984).
- 2) Paraf, A., A role for monoclonal antibodies in the analysis of food proteins. Trends Food Sci. Technol., 3, 263-267 (1992).
- 3) Watanabe, M., Tanabe, S. Suzuki, T., Ikezawa, Z., and Arai, S., Primary structure of an allergenic peptide occurring in the chymotryptic hydrolysate of gluten. Biosci. Biotechnol. Biochem., 59, 1596-1597 (1995).
- 4) Tanabe, S., Arai, S., Yanagihara, Y., Mita, H., Takahashi, K., and Watanabe, M., A major wheat allergen has a Gln-Gln-Gln-Pro-Pro motif identified as an IgE-binding epitope. Biochem. Biophys. Res. Commun., 219, 290-293 (1996).
- 5) Tanabe, S., Arai, S., and Watanabe, M., Modification of wheat flour with bromelain and baking hypoallergenic bread with added ingredients. Biosci. Biotechnol. Biochem., 60 1269-1272 (1996).
- 6) James, J. M., Sixbey, J. P., Helm, R. M., Bannon, G. A., and Burks, A. W., Wheat alpha-amylase inhibitor: a second route of allergic sensitization. J. Allergy Clin. Immunol., 99, 239-244 (1997).
- 7) Tanabe, S., Watanabe, J., Oyama, K., Fukushi, E., Kawabata, J., Arai, S., Nakajima, T., and Watanabe, M., Isolation and characterization of a novel polysaccharide as a possible allergen occurring in wheat flour. Biosci. Biotechnol. Biochem., 64, 1675-1680 (2000).
- 8) Walsh, B. J. and Howden, M. E., Epitope mapping of allergens for rapid localization of continuous allergenic determinants. Methods Enzymol., 203, 301-311 (1991).
- 9) Luchsinger, W. W. and Cornesky, R. A., Reducing power by the dinitrosalicylic acid method. Anal. Biochem., 4, 346-347 (1962).
- 10) Deffenbaugh, L. B. and Walker, C. E., Composition of starch pasting properties in the Brabender viscoamylograph and the rapid visco-analyzer. Cereal Chem., 66, 493-499 (1989).
- 11) Kainuma, K., Matsunaga, A., Itagawa, M., and Kobayashi, S., New enzyme system, beta-amylase-pullulanase, to determine the degree of gelatinization and detrogradation of starch or starch products. J. Jpn. Soc. Starch Sci., 28, 235-240 (1981).
- 12) Watanabe, M., Ikezawa, Z., and Arai, S., Fabrication and quality evaluation of hypoallergenic wheat products. Biosci. Biotechnol. Biochem., 58, 2061-2065 (1994).
- 13) American Association of Cereal Chemists, Approved methods of the AACC, 8th ed. The association, method 10-10B (1983).
- 14) Watanabe, M., Suzuki, T., Ikezawa, Z., and Arai, S., Controlled enzymatic treatment of wheat proteins for production of hypoallergenic flour. Biosci. Biotechnol. Biochem., 58, 388-390 (1994).
Bioscience, Biotechnology, and Biochemistry
Volume 64, 2000 - Issue 12