2016 Fiscal Year Final Research Report
Study on degradation of wheat allergens by high pressure heating
| Project/Area Number |
26350113
|
|---|
| Research Category |
Grant-in-Aid for Scientific Research (C)
|
| Allocation Type | Multi-year Fund |
|---|
| Section | 一般 |
|---|
| Research Field |
Eating habits
|
|---|
| Research Institution | Iida Women's Junior College |
|---|
Principal Investigator |
|
|---|
| Project Period (FY) |
2014-04-01 – 2017-03-31
|
| Keywords | 小麦粉 / 加熱処理 / 低アレルゲン |
|---|
| Outline of Final Research Achievements |
The solubility of the wheat protein was significantly lower in the flour prepared at various heating condition (oven or autoclave). The amount of wheat antigen decreased with the heat treatment time. The amount of protein in feces was significantly higher in the rats fed heat treated gluten. These results indicated that heat treated wheat flour was useful food for abandon removal of wheat.
The flour prepared at heating on 10 minute can be applied to confectionery and noodles.
|
| Free Research Field |
基礎栄養学
|
