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The usefulness of rabbit anti-QQQPP peptide antibodies to wheat flour antigenicity studies

Author

Listed:
  • Joanna Leszczyńska

    (Institute of General Food Chemistry, Faculty of Biotechnology and Food Sciences, Technical University of Łódź, Łódź, Poland)

  • Agata Łącka

    (Institute of General Food Chemistry, Faculty of Biotechnology and Food Sciences, Technical University of Łódź, Łódź, Poland)

  • Malgorzata Bryszewska

    (Institute of General Food Chemistry, Faculty of Biotechnology and Food Sciences, Technical University of Łódź, Łódź, Poland)

  • Ewa Brzezińska-Błaszczyk

    (Department of Experimental Immunology, Medical University of Łódź, Łódź, Poland)

Abstract

The aim of our work was to estimate the usefulness of rabbit polyclonal anti-QQQPP peptide antibodies to determination of gluten proteins and the usage of these antibodies to estimate the changes of allergenicity of wheat flour after enzymatic modification. For enzymatic modification of wheat flour trypsin, subtilisin and transglutaminase were used. By the use of rabbit antibodies against QQQPP peptide we have stated that the products of subtilisin and transglutaminase degradation exert strongly decreased immunoreactivity.

Suggested Citation

  • Joanna Leszczyńska & Agata Łącka & Malgorzata Bryszewska & Ewa Brzezińska-Błaszczyk, 2008. "The usefulness of rabbit anti-QQQPP peptide antibodies to wheat flour antigenicity studies," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 26(1), pages 24-30.
    • Handle: RePEc:caa:jnlcjf:v:26:y:2008:i:1:id:1124-cjfs
    DOI: 10.17221/1124-CJFS
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    Cited by:

    1. Joanna Leszczyńska & Anna Diowksz & Agata Łącka & Katarzyna Wolska & Adrian Bartos, 2012. "Evaluation of immunore activity of wheat bread made from fermented wheat flour," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 30(4), pages 336-342.

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