Research Progress of Wheat Dood Allergy

FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (8): 559-562.

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Research Progress of Wheat Dood Allergy

MAO Wei-Xiang, GAO Jin-Yan, CHEN Hong-Bing

1.Key Laboratory of Food Science, Ministry of Education, Nanchang University, Nachang 330047, China; 2.Sino-German Joint Research Institute, Nanchang University, Nachang 330047, China; 3.Department of Food Science, Nanchang University, Nachang 330047, China

Online:2007-08-15 Published:2011-10-24

Abstract

Abstract: Wheat flour proteins are classically divided into albumins, globulins, gliadins, glutenins on the basis of differential solubility. Different wheat flour proteins with different MW is maybe anaphylactic to people .Allergy to wheat in foods induces various symptoms on the basis of differential pathologic mechanism. Properties of wheat protein and wheat food allergy is reviewed briefly in this paper.

Key words: wheat food allergy, wheat protein, allergens, coeliac disease

MAO Wei-Xiang, GAO Jin-Yan, CHEN Hong-Bing. Research Progress of Wheat Dood Allergy[J]. FOOD SCIENCE, 2007, 28(8): 559-562 https://doi.org/

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