Allergens in Wheat: Review

Wheat is the most important foodstuff of the cereals in view of its yield and consumption quantity in the world. However, allergens in wheat become one of the most severe medical problems. Therefore, recent research progresses on allergens of wheat were reviewed in this paper. Some allergens in wheat, for example, wheat lipid transfer protein, ω-5 gliadin, and α-amylase inhibit, have been analysed clearly, whereas others, salt-soluble protein, hydrolysed wheat proteins, wheat-germ agglutinin, and polysaccharide, were an obscure explanation.