Comparison of allergy-inducible wheat protein contents among imported and domestic wheat flours in Korea

Ju Hee Kim, Pyo June Pak, Jung Gon Kim, Young Keun Cheong, Chon Sik Kang, Nam Taek Lee, Namhyun Chung

Research output: Contribution to journalArticle

3 Citations (Scopus)

Abstract

Wheat is a staple food in the Korean diet, which is increasingly becoming westernized. Because most domestic wheat consumption relies on imported wheat, we aimed to evaluate the allergy-inducible protein contents of commercial flours from imported and domestic wheat. Analysis of the protein contents by densitometry suggested that domestic wheat flours contain lower levels of high molecular weight glutenin and omega-gliadin (50 and 34% lower, respectively) than imported wheat flours. Therefore, domestic wheat flours are less likely to cause allergic reactions than imported wheat flours are. Based on the findings of our study, were commend increased consumption of domestic wheat flours to those who are sensitive to allergy.

Original languageEnglish
Pages (from-to)1-3
Number of pages3
JournalJournal of Applied Biological Chemistry
Volume59
Issue number1
DOIs
Publication statusPublished - 2016 Mar 1

Fingerprint

Allergies
Proteins
Gliadin
Nutrition
Molecular weight
glutenin

Keywords

  • Domestic wheat
  • Gliadin
  • Glutenin
  • Imported wheat
  • Wheat allergy

ASJC Scopus subject areas

  • Organic Chemistry
  • Bioengineering

Cite this

Comparison of allergy-inducible wheat protein contents among imported and domestic wheat flours in Korea. / Kim, Ju Hee; Pak, Pyo June; Kim, Jung Gon; Cheong, Young Keun; Kang, Chon Sik; Lee, Nam Taek; Chung, Namhyun.

In: Journal of Applied Biological Chemistry, Vol. 59, No. 1, 01.03.2016, p. 1-3.

Research output: Contribution to journalArticle

Kim, Ju Hee ; Pak, Pyo June ; Kim, Jung Gon ; Cheong, Young Keun ; Kang, Chon Sik ; Lee, Nam Taek ; Chung, Namhyun. / Comparison of allergy-inducible wheat protein contents among imported and domestic wheat flours in Korea. In: Journal of Applied Biological Chemistry. 2016 ; Vol. 59, No. 1. pp. 1-3.
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