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1. (WO2018201759) EFFICIENT AND MILD METHOD FOR REDUCING ALLERGINICITY TO EGG WHITES

Pub. No.:    WO/2018/201759    International Application No.:    PCT/CN2018/073968
Publication Date: Fri Nov 09 00:59:59 CET 2018 International Filing Date: Thu Jan 25 00:59:59 CET 2018
IPC: A23J 3/04
A23J 3/34
Applicants: NORTHWEST A&F UNIVERSITY
西北农林科技大学
Inventors: DUAN, Xiang
段翔
LIU, Xuebo
刘学波
TAN, Yinying
谭银莹
LAN, Ying
兰莹
WANG, Yutang
王玉堂
LIU, Zhigang
刘志刚
XIAO, Chunxia
肖春霞
CHEN, Lin
陈琳
Title: EFFICIENT AND MILD METHOD FOR REDUCING ALLERGINICITY TO EGG WHITES
Abstract:
An efficient and mild method for reducing allerginicity to egg whites. Repeated freeze-thaw pretreatment induces an allergenic site of egg whites to become exposed at a molecular surface, and the protein sugar chain and antigen epitope of the egg white are reduced by combining glycosylase and trypsin for collaborative treatment, thereby achieving the purpose of notably reducing the allergenicity of egg whites and egg foods. Compared to other traditional methods such as high temperature and high pressure physical means which collaborate with an enzyme method to reduce the allergenicity of eggs, the present method notably increases the purpose and effectiveness of egg desensitization and minimizes the damage to egg protein nutrition and quality thereof. The method is an efficient and mild egg desensitization method. The method has prospects for being applied to the industrial development of low-sensitivity egg products.