Keywords
Food Allergy, Rice Protein, Desensitization Processing
Abstract
Rice protein can cause food allergy, stimulating immediate hypersensitivity reactions mediated by IgE and delayed hypersensitivity reactions mainly mediated by T cells. This article introduces the main proteins in rice that can cause food allergy: namely, 14-16 kD ¦Á-amylase/trypsin inhibitor protein, phospholipid transfer protein, and 33 kD protein with glyoxalase I activity. In addition, this article also elaborates on pre-germination combined with heat treatment, ultra-high pressure technology, enzymatic hydrolysis and other processing techniques that can reduce the allergenicity of rice allergenic proteins. Among them, enzymatic hydrolysis is a relatively mature processing method that can effectively degrade rice allergens. protein. Pre-germination combined with heat treatment and ultra-high pressure technology is an emerging food processing technology, both of which can reduce the content of rice allergenic proteins to varying degrees.
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Original research done by Li Jingjing, Li Haifei, Shu Heng, Lu Jun, Yuan Juanli, Chen Hongbing, Gao Jinyan
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