J-GLOBAL ID:200904049802972286  Research Project code:0450025204 Update date:Oct. 12, 2004

Study for method of detection and reduction of wheat allergen

Study period:2004 - 2006
Organization (1):
Investigating Researcher (3):
Research overview:
The number of food allergy patients has been increasing in these years, and as the cause of the allergy eggs and milk, followed by wheat have been cited. Wheat allergy is known to be particularly harder to heal in comparison with egg- and milk-allergy. In general, detection of wheat allergen in processed food is considered to be difficult and to require artifice and improvement specific to each food. Thus, we are studying the optimal method of extraction and detection of wheat allergen from pastry. Variation of the activity of wheat allergen depending on cooking and processing conditions is also studied.
Keywords (3):
wheat ,  allergen ,  低減化
Project Organization (1):
  • (E446000000)
Research program: Ordinary Research

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