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KMID : 0380620120440010055
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Korean Journal of Food Science and Technology
2012 Volume.44 No. 1 p.55 ~ p.60
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Effects of Autoclave and Microwave Treatments on the Antigenicity of Gliadin in Medium Wheat Dough
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Kwak Ji-Hee
Kim Koth-Bong-Woo-Ri
Lee Chung-Jo
Kim Min-Ji
Kim Dong-Hyun
Sun Woo-Chan
Jung Seul-A
Kim Hyun-Jee
CHoi Jung-Su
Kim Sung-Won
Ahn Dong-Hyun
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Abstract
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The aim of this study was to determine the optimal physical treatment to reduce the antigenicity of gliadin in wheat dough. Medium wheat dough was treated with an autoclave (5, 10, 30, and 50 min at 121oC, 1 atm), a microwave (1, 5, and 10 min) or both (10, 30, and 50 min/5, 10 min). The proteins in the dough extracts were analyzed by SDSPAGE and the binding ability of anti-gliadin IgG to gliadin was examined by ci-ELISA and immunoblotting. Results showed that the ability of anti-gliadin IgG to bind to gliadin in wheat dough treated with an autoclave alone or in combination with a microwave was decreased. Especially, it declined to ~77% after autoclaving for 30 min and 35% after both autoclaving for 50 min and microwaving for 5 min. In addition, the intensity of gliadin bands in SDS-PAGE were weakened and anti-gliadin IgG did not recognize gliadin in immunoblotting. However, microwaving alone did not affect the antigenicity of gliadin in wheat dough. These results indicate that autoclaving may affect the reduction of the antigenicity of gliadin in medium wheat dough. Moreover, autoclaving in combination with microwaving is more effective for reducing the antigenicity of wheat dough.
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KEYWORD
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wheat allergy, gliadin, autoclave, microwave
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