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Decrease of wheat flour allergenicity via lactic acid fermentation

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Results of the research on the lowering of allergenicity of wheat flour fermented using homo- and heterofermentative lactic acid bacteria and mixed cultures with yeast were discussed. The gliadins' immunoreactivity was measured using the indirect non-competitive enzyme-linked immunosorbent assay method. The biggest decrease of the immunoreactivity of gliadin fraction was observed in the case of fermentation performed with the use of mixed cultures of lactic acid bacteria and yeast. This way of wheat flour modification seems to be promising, because fermentation is a natural process causing not only lowering of the allergenicity, but also improving organoleptic and nutritional values of obtained products.
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Keywords: ELISA; fermentation; gliadins; lactic acid bacteria; wheat flour

Document Type: Research Article

Affiliations: 1: Institute of General Food Chemistry, Technical University of Lodz, Lodz, Poland 2: Institute of Fermentation Technology and Microbiology, Technical University of Lodz, Lodz, Poland

Publication date: June 1, 2009

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