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

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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
Issue number1
Publication statusPublished - 2016 Mar 1



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

ASJC Scopus subject areas

  • Organic Chemistry
  • Bioengineering

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