| 摘要 |
The present invention relates to a method for reducing allergenicity by treating the grains at 90-130°C of heat. The present invention provides a method to efficiently reduce allergenicity of the grains; especially for rice using heat-treatment. According to the present invention, it is possible to reduce allergenicity of grains, especially rice up to 10^5 times and the content of protein maintains more than 50% of the grains before allergenicity reduction thereby providing grains where the nutrients are not depleted. The present invention, especially by rice, greatly contributes to the prevention of allergic diseases by foods causing food allergy. [Reference numerals] (AA) Thermal treatment of rice protein by times (120째C) indirect ELISA; (BB) Rice protein; (CC) Concentration (μg/mL) |
