Preparation of Hypoallergenic Soybean Protein with Processing Functionality by Selective Enzymatic Hydrolysis
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概要
- 論文の詳細を見る
The enzymatic hydrolysis of soybean protein isolate (SPI) was investigated using commercially available Bacillus sp. proteases for reduction of soybean allergenicity. An alkaline protease, Proleather FG-F, was found to be useful for degradation of the major soybean allergens (Gly m Bd 30 K, Gly m Bd 28 K and α-subunit of β-conglycinin), whereas all proteases tested so far preferentially degrade β-conglycinin in native SPI at 70℃. The hydrolysate prepared using Proleather FG-F retained gel-forming ability, while the reactivity with IgE in serum of soybean-sensitive patients was markedly reduced. Thus, this hydrolysate may be especially useful as an ingredient in hypoallergenic foods.
- 社団法人 日本食品科学工学会の論文
- 1999-05-01
著者
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Ogawa T
Animal Resource Science/veterinary Medical Science University Of Tokyo
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HIEMORI Miki
Department of Nutritional Science, Okayama Prefectural University
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Ogawa T
Shinshu Univ. Nagano Jpn
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Ogawa T
Kyoto Univ. Kyoto Jpn
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Ogawa Takahiro
Department Of Biological Science And Technology Science University Of Tokyo
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Ogawa T
Department Of Applied Microbial Technology Faculty Of Biotechnology And Life Science Sojo University
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Ogawa Tomoya
Laboratory Of Synthetic Cellulary Chemistry The Institute Of Physical And Chemical Research (riken)
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BANDO Noriko
Department of Nutrition, School of Medicine, The University of Tokushima
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OGAWA Tadashi
Department of Nutrition, School of Medicine, The University of Tokushima
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Ogawa Takahira
Department Of Applied Microbial Technology Faculty Of Biotechnology And Life Science Sojo University
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Ogawa Takahira
Dept. Appl. Microbial Technology Kumamoto Institute Of Technology
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Ogawa Tadashi
Graduate School Of Bioagricultural Sciences Nagoya University
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Ogawa Tadashi
Department Of Legal Medicine Aichi Medical University School Of Medicine
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Noriko Bando
Department Of Food Science Graduate School Of Nutrition And Biosciences The University Of Tokushima
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Okayama T
Research Institute Daiichi Fine Chemical Co. Ltd.
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TSUMURA Kazunobu
Novelty Materials Research Institute, Tsukuba R & D Center, Fuji Oil Co., Ltd.
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KUGIMIYA Wataru
Novelty Materials Research Institute, Tsukuba R & D Center, Fuji Oil Co., Ltd.
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Horiguchi M
Department Of Nutritional Science Faculty Of Health And Welfare Science Okayama Prefectural Universi
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Bando Noriko
Department Of Food Science Graduate School Of Nutrition And Bioscience The University Of Tokushima
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Kugimiya Wataru
Novelty Materials Research Institute Tsukuba R & D Center Fuji Oil Co. Ltd.
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Tsumura Kazunobu
Novelty Materials Research Institute Tsukuba R & D Center Fuji Oil Co. Ltd.
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Ogawa Tadashi
Department of Applied Microbial Technology, Faculty of Biotechnology and Life Science, Sojo University
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Hiemori Miki
Department of Nutritional Science, Faculty of Health and Welfare Science, Okayama Prefectural University
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HIEMORI Miki
Department of Nutrition, School of Medicine, The University of Tokushima
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