Question

Which of the following enzyme does not take part in interactions to form "Hypoallergenic flour"?

• A. Collagese
• B. Actise
• C. Amylase
• D. Transglutamise

Hint:

Allergies and celiac disease are triggered by proteins (gluten).
Any process aimed at reducing allergenicity must target the protein structure.
Since Amylase targets carbohydrates (starch), it has no effect on allergenicity.

Answer 1

The Correct Option is C

Step 1: Understanding the Concept:
Wheat flour contains gluten proteins (gliadins and glutenins) that trigger adverse immune responses in individuals with celiac disease or wheat allergies.
Hypoallergenic flour is produced by modifying or degrading these allergenic proteins to elimite their immunoreactive epitopes.
Key Principle:
The production of hypoallergenic flour requires enzymes that can either cleave peptide bonds within allergenic proteins or cross-link them to mask their immunogenic sites.

Step 2: Detailed Explation:
Proteolytic enzymes are essential for hydrolyzing the proline- and glutamine-rich peptide sequences responsible for gluten toxicity.
Enzymes such as Actise (a broad-spectrum protease mixture) and Collagese are capable of breaking down these robust protein structures into non-allergenic peptides.
Transglutamise is a cross-linking enzyme that catalyzes the formation of isopeptide bonds between glutamine and lysine residues.
It is used to modify the structural confirmation of gluten proteins, effectively masking or altering the binding sites recognized by IgE antibodies.
Amylase, however, is a carbohydrate-cleaving enzyme that specifically hydrolyzes starch ($\alpha$-1,4 and $\alpha$-1,6 glucosidic bonds) into simpler sugars like maltose and glucose.
Because Amylase does not act on proteins, it cannot modify gluten or reduce the protein-based allergenicity of flour.

Step 3: Fil Answer
Therefore, Amylase is the correct answer because it is a starch-degrading enzyme and does not participate in the protein modifications required to make hypoallergenic flour.