Effect of Glycosylation Modification on Sensitization of Wheat Gluten Protein
Food allergy is a globally significant food safety concern.To investigate an effective approach for re-ducing sensitization to wheat allergenic proteins,monosaccharides(glucose,fructose,galactose)were used to glyco-sylate wheat allergenic proteins and prepare complexes.The difference in sensitization of wheat allergenic proteins be-fore and after the glycosylation reaction was analyzed using SDS-PAGE,Western blot,ELISA and other methods.Results indicated that glycosylation reduced the sensitization of wheat gluten protein with a stronger effect on gliadin than glutenin.Galactose,as a sugar donor,had a more significant impact on reducing sensitization compared to glu-cose and fructose which had equivalent effects.These findings provided new reference points for reducing the sensiti-zation of wheat allergenic proteins and developing hypoallergenic wheat products.
wheat allergenic proteinglycation reactionthe degree of graftingsensitization evaluation