| 摘要 |
<p>Foodstuffs of lower allergenicity and lower thrombogenicity are prepared by removing a water-soluble glycoprotein which occurs therein, the glycoprotein being allergenic and thrombogenic. In a preferred processing sequence, the foodstuffs subjected to extraction at a pH above about 4.5, and the resulting supernatent subjected to isoelectric extraction by lowering the pH to between about 4.5 and about 4.0, whereby the glycoprotein precipitates. The glycoprotein precipitate is removed and, if desired, the supernatent, with optional pH adjustment to its starting pH, is returned to the foodstuff residue. The use of glycoprotein in appropriate dosages to desensitize atopic individuals who exhibit hypersensitivity to common allergens is also described. </p> |
