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|1. (WO2018201759) EFFICIENT AND MILD METHOD FOR REDUCING ALLERGINICITY TO EGG WHITES|
|Applicants:||NORTHWEST A&F UNIVERSITY
|Title:||EFFICIENT AND MILD METHOD FOR REDUCING ALLERGINICITY TO EGG WHITES|
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.