The usefulness of rabbit anti-QQQPP peptide antibodies to wheat flour antigenicity studies
J. Leszczyńska, A. Łącka, M. Bryszewska, E. Brzezińska-Błaszczykhttps://doi.org/10.17221/1124-CJFSCitation:Leszczyńska J., Łącka A., Bryszewska M., Brzezińska-Błaszczyk E. (2008): The usefulness of rabbit anti-QQQPP peptide antibodies to wheat flour antigenicity studies. Czech J. Food Sci., 26: 24-30.
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.Keywords:food allergy; wheat flour; glutenins; antigenicity; enzymatic modification