| 摘要 |
PURPOSE:To obtain low-antigenic processed grains useful as the staple food, etc., for preventing and treating food allergy by dipping grains in an aqueous solution of an enzyme and enzymically hydrolyzing proteins in the grains at the optimum pH and temperature for the enzyme. CONSTITUTION:Grains, such as polished rice, are dipped in an aqueous solution of an enzyme (e.g. pepsin or molsin) to enzymically hydrolyze proteins in the grains at the optimum pH and temperature for the enzyme. Thereby, low- antigenic processed grains with preferably a protein content of <=1/5 based on that of the untreated grains and <=13000 molecular weight of the residual proteins and intactly retaining the shape of the grains without containing prolamine and glutelin are obtained. The resultant processed grains have remarkably low antigenicity and are useful as the staple food for preventing and treating food allergy and also as the staple food for patients suffering from hepatopathy, etc. |
