1The potential of papain and alcalase enzymes and process optimizations to reduce allergenic gliadins in wheat flour

作者： Li, Ying; Yu, Jianmei; Li, Ying; Goktepe, Ipek; Ahmedna, Mohamed; SCI

机构： N Carolina Agr & Tech State Univ, Dept Family & Consumer Sci, Greensboro, NC 27411 USA; Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R China; Qatar Univ, Dept Biol & Environm Sci, Doha, Qatar;

来源：FOOD CHEMISTRY

关键词： Wheat allergen reduction Enzymatic treatment Digestive protease Non-digestive protease Gliadin content IgE-binding