ABSTRACT
Wheat allergy specifically refers to the adverse reaction involving IgE antibody to one or more protein fraction of wheat such as albumin, globulin, gliadin and glutenin [gluten]. The majority of IgE-mediated reactions to wheat involve albumin and globulin fraction while gluten [gliadin and glutenin] also cause allergy [Celiac disease]. Allergic reactions to wheat may be caused by ingestion of wheat containing foods or inhalation of flour [Bakers asthma]. The present study was an effort to explore the antibody response of different proteins present in wheat. ELISA results revealed that the antibody response for albumin varied from 0.92-1.78, whereas, for globulin ranged from 1.39-1.60. Antibody response against glutenin and gliadin ranged from 0.57-1.05 and 0.98-1.95 respectively, among the different varieties of wheat. All the tested wheat varieties showed the significant difference antibody response against the different fractions of protein