To obtain a new wheat antigenic peptide having an amino acid sequence having antigenic epitope structure of wheat protein, useful for imparting low allergenization to wheat flour and effective in prevention or treatment, etc., of allergy of wheat allergy patients.

This peptide is a new wheat antigenic peptide comprising an amino acid sequence represented by the formula and having an epitope structure and has a binding ability to antibody IgE against wheat allergen and functions as a hapten molecule having no antigenicity. Therefore, the peptide is useful for reducing allergen of wheat flour and effective in prevention or treatment, etc., of allergy of wheat allergy patients. The wheat antigenic peptide is obtained by lyophilizing gluten separated from wheat flour to powder the gluten, sterilizing the gluten, hydrolyzing the gluten using chymotrypsin, deactivating the enzyme, centrifuging reaction solution, collecting supernatant, concentrating the supernatant to carry out gel filtration, collecting a fraction having reactivity with IgE antibody and fractionating the fraction by a high-performance liquid chromatography.