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Allergens in Wheat: Review

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Abstract:

Wheat is the most important foodstuff of the cereals in view of its yield and consumption quantity in the world. However, allergens in wheat become one of the most severe medical problems. Therefore, recent research progresses on allergens of wheat were reviewed in this paper. Some allergens in wheat, for example, wheat lipid transfer protein, ω-5 gliadin, and α-amylase inhibit, have been analysed clearly, whereas others, salt-soluble protein, hydrolysed wheat proteins, wheat-germ agglutinin, and polysaccharide, were an obscure explanation.

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Periodical:

Advanced Materials Research (Volumes 518-523)

Pages:

5510-5513

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.518-523.5510

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Online since:

May 2012

Authors:

Feng Jia, Li Zhang, Liang Chen, Jin Shui Wang, Bing Jian Qi

Keywords:

Allergen, Gliadin, Lipid Transfer Proteins, Wheat, α-Amylase Inhibitor

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© 2012 Trans Tech Publications Ltd. All Rights Reserved

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