Wheat proteins deamidated gluten

Acidic deamidation of gluten proteins caused decrease in immunoreactivity of IgE from sera of patients with food allergy to wheat, however deamidation above 50% significantly limited protein-binding ability of IgE (Maruyama et al., 1998 Akiyama et al., 2006). 

Wheat Protein Isolate occurs as a powder. It is produced by acidic deamidation of gluten that converts glutamine and asparagine to their nonamidated derivatives, glutamic acid and aspartic acid, followed by several purification measures. Alternatively, gluten can be solubilized in an acidic or alkaline medium, and the dissolved protein is then separated and purified by filtration or centrifugation. 

Cereals are an important protein source and are processed into bread, pasta and noodles, breakfast cereals, and fermented drink. For all these applications the quality is determined, to a greater or lesser extent, by the gluten proteins which account for about half of the total grain nitrogen. There are also opportunities to develop novel uses for cereal proteins in both the food and nonfood indns-tries. It is important to study the wheat gluten proteins, particularly the deamidated SWP (soluble wheat protein) in relation to their structure and function. 

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