Impact of Microwaving on the Protein Content and Microbial Levels of Whole Wheat Flour for Use in Oral Immunotherapy

Methods SDS-PAGE analysis coupled with densitometric scanning was conducted on whole wheat flour subjected to microwaving at 1000 Watts for increasing lengths of time (0min, 1min, 2min, 4min, 7min and 10min) to determine the effect of microwaving on protein content.

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Bibliographic Details
Published in:Journal of allergy and clinical immunology 2017-02, Vol.139 (2), p.AB276-AB276
Main Authors: Penumarti, Anusha, PhD, Szczepanski, Nicole, Kesselring, Janelle, Gabel, Elizabeth, Kim, Edwin, MD, Burks, A. Wesley, MD, Kulis, Michael D., PhD
Format: Article
Language:English
Subjects:
Allergy and Immunology
Bread
E coli
Flour milling industry
Immunotherapy
Proteins
Salmonella
Wheat
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Description
Summary:Methods SDS-PAGE analysis coupled with densitometric scanning was conducted on whole wheat flour subjected to microwaving at 1000 Watts for increasing lengths of time (0min, 1min, 2min, 4min, 7min and 10min) to determine the effect of microwaving on protein content.
ISSN:0091-6749
1097-6825
DOI:10.1016/j.jaci.2016.12.888