Chapter 5. The Cereal α-Amylase/Trypsin Inhibitor Family Associated with Bakers' asthma and Food Allergy

  1. E.N. Clare Mills1 and
  2. Peter R. Shewry2
  1. Gabriel Salcedo,
  2. Rosa Sánchez-Monge,
  3. Gloria García-Casado,
  4. Alicia Armentia,
  5. Luis Gomez and
  6. Domingo Barber

Published Online: 16 NOV 2007

DOI: 10.1002/9780470995174.ch5

Plant Food Allergens

Plant Food Allergens

How to Cite

Salcedo, G., Sánchez-Monge, R., García-Casado, G., Armentia, A., Gomez, L. and Barber, D. (2003) The Cereal α-Amylase/Trypsin Inhibitor Family Associated with Bakers' asthma and Food Allergy, in Plant Food Allergens (eds E.N. C. Mills and P. R. Shewry), Blackwell Publishing Ltd, Oxford, UK. doi: 10.1002/9780470995174.ch5

Editor Information

  1. 1

    Institute of Food Research Norwich, UK

  2. 2

    Rothamsted Research Harpenden, UK

Publication History

  1. Published Online: 16 NOV 2007
  2. Published Print: 10 DEC 2003

ISBN Information

Print ISBN: 9780632059829

Online ISBN: 9780470995174

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Keywords:

  • α-amylase/trypsin inhibitors;
  • food allergy;
  • plant food allergens;
  • plant defence proteins;
  • inhibitor genes

Summary

This chapter contains sections titled:

  • The α-amylase/trypsin inhibitor family in wheat, barley and rye flour

  • The inhibitor family and bakers' asthma

  • α-Amylase inhibitors and cereal-induced allergy by ingestion