Method for efficiently and mildly reducing ovalbumin allergenicity
US10779555B2 · kind B2 · utility
Assignee
Inventors
Key dates
| Filing date | Jan 24, 2018 |
| Grant date | Sep 22, 2020 |
| Priority date | — |
| Expiry date | May 3, 2038 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L5/25
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The present invention discloses a method for efficiently and mildly reducing ovalbumin allergenicity. The present invention promotes the exposure of the ovalbumin allergenic site to the molecular surface by repeated freezing and thawing pretreatment, and combines transglycosylase and trypsinase for synergistic treatment to reduce the ovalbumin sugar chain and epitope to achieve the purpose of significantly reducing the allergenicity of ovalbumin and egg foods. Compared with other traditional methods such as high temperature and high pressure and other physical means to reduce egg allergenicity, the method significantly improves the specificity and effectiveness of egg desensitization, and minimizes the damage to the nutrition and quality of egg proteins, and is an efficient and mild egg desensitization method. The method has the prospects of being applied to the industrial development of low-allergenicity egg products.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.