JP2005034046A - Method for eliminating allergen contained in wheat starch - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for eliminating allergen contained in wheat starch by which safe food inducing less allergy is obtained because allergen in the food has been decomposed when taken. <P>SOLUTION: The method for eliminating allergen contained in wheat starch is such a method as to eliminate protein such as gluten adhered to wheat starch, and comprises the steps of adding protease to dispersion liquid comprising wheat starch followed by making the protease react to the liquid under such a condition as to have optimal pH and an optimal temperature; dehydrating the wheat starch dispersion liquid after reaction followed by subjecting the protease to water washing to eliminate part of the protease; and heating the protease at deactivation temperature to dry it so as to deactivate the remaining part of the protease. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a method for removing allergen substances contained in wheat starch, and more specifically, a method for removing allergens composed of proteins such as gluten adhering to wheat starch.

  Atopic dermatitis, which begins with moist eczema on the face from about 2 to 6 months after birth and gradually spreads to the extremities and trunk, is an allergic disease (asthma, allergic rhinitis / conjunctivitis, atopic dermatitis) There are many past cases. It is often caused by dietary allergies such as egg whites, milk, and soybeans, and the treatment is most effective at removing allergens, especially when dietary allergies are evident. .

  By the way, wheat starch currently on the market contains 0.2% or more protein (mainly gluten). Therefore, even if the protein contained in the wheat starch is slightly removed, allergens will be induced by a food made of wheat starch unless it is removed.

Conventionally, food compositions in which protease is mixed in foods have been proposed as foods for allergies (see, for example, Patent Document 1). That is, it is expected that the mixed protein (allergen) will be decomposed with the blended protease.
JP-A-8-225460

  However, with this technology, allergens are still present in the foods that are intended to be consumed, and the proteins that are allergens are degraded for the first time in the body under the influence of proteases. Become. Therefore, the protein before being degraded acts as an allergen and has a sufficient possibility of inducing allergies.

  Furthermore, the danger of taking the protease itself into the body is greatly concerned, and it has not been a satisfactory method for safety.

[Object of the invention]
The present invention has been made in view of the above circumstances, and its purpose is to remove an allergen substance which can provide a safe food that is already allergen-degraded and hardly induces allergy when ingested. To provide.

  The method for removing allergen substances according to claim 1 is a method for removing proteins such as gluten adhering to wheat starch, and after adding protease to the dispersion of wheat starch, the optimum pH and optimum temperature. The reaction is performed for a predetermined time under conditions, and the starch dispersion after the reaction is dehydrated, washed with water, and further dried at the protease inactivation temperature.

  The method for removing allergen substances according to claim 2 is a method for removing proteins such as gluten adhering to wheat starch, wherein an acidic substance or a basic substance is blended in a dispersion of wheat starch, thereby The protein in the dispersion is dissolved from its isoelectric point, dissolved, stirred for a predetermined time, and then solid-liquid separated.

  The method for removing an allergen substance according to claim 3 is a method for removing proteins such as gluten adhering to wheat starch, and adding a solvent in which the protein is soluble to a dispersion of wheat starch for a predetermined time. It is characterized by solid-liquid separation after stirring.

  According to the present invention, it is possible to provide a method for removing allergen substances which can provide a safe food that is already decomposed when ingested and hardly induces allergies.

Preparation of Starch Dispersion There is no particular limitation on the ratio of both when preparing the starch dispersion, but approximately 50 to 200 parts of wheat starch is preferred per 100 parts of water (parts by weight, hereinafter the same).

Protease The protease used in the present invention may be acidic, neutral or alkaline as long as the starch does not deteriorate or gelatinize during the reaction. For example, trypsin, chymotrypsin, pepsin, carboxypeptidase, papain, etc. Is mentioned.

  The amount of protease added is preferably 0.1 to 0.5% of the amount of protein contained in the starch. If it is less than 0.1%, it takes a long time to remove the allergen, which may cause a problem that undegraded allergen remains. If it exceeds 0.5%, the cost increases and the protease is deactivated. There may be a problem that it takes time and effort.

  The reaction time of the protease is approximately 20 to 60 minutes, and the temperature condition and pH condition are determined by the optimum conditions of the protease to be used.

  The starch dispersion after the reaction is dehydrated, washed with water and dried. However, since the enzyme (protease) may remain, the drying treatment deactivates the residual enzyme (protease). This is done by heating at a temperature at which the protease is deactivated (for example, 50 to 80 ° C.).

Acidic substance or basic substance The acidic substance or basic substance used in the present invention is not particularly limited, and examples thereof include acetic acid, hydrochloric acid, carbonic acid, sulfuric acid, sodium hydroxide, sodium carbonate, and aqueous ammonia. The amount to be used is an amount that deviates from the isoelectric point (pH 6-9 in wheat gluten) possessed by the protein contained in the starch dispersion (mixed in the starch).

  When the pH of the dispersion deviates from the isoelectric point of the protein, the solubility of the protein increases, and the protein is dissolved in the dispersion and detached from the starch. And in this state, if solid-liquid separation and water washing are performed, the starch from which allergen was removed will be obtained. Then, as appropriate, it may be neutralized with a basic substance or an acidic substance and then dried. A conventionally known method may be used as the solid-liquid separation method.

Solvent in which protein is soluble The solvent used in the present invention is not particularly limited as long as it is a solvent in which protein can be dissolved. For example, ethanol, urea solution, warm water, or heated inorganic salt solution (salt, potassium chloride, Inorganic salt solution such as phosphoric acid), sodium sulfite, sodium hypochlorite, sodium hydrogen sulfite and the like.

  By adding the solvent to the starch dispersion, the mixed protein can be dissolved and removed, and after stirring for a predetermined time, solid-liquid separation may be performed (the method of solid-liquid separation uses a conventionally known method). . Then, the solid is appropriately washed and dried.

  One example of the present invention will be described below, but the present invention is not limited thereto.

Example 1 (enzymatic method)
In 200 ml of 50% wheat starch dispersion, 0.001 g of endopeptidase (trade name: Orientase ONS, manufactured by HIBI Co., Ltd.) is added as a protease, and the optimum pH condition (specifically pH 7.0) is reached. The reaction was carried out at an appropriate temperature (specifically, 50 ° C.).

  The starch dispersion after the reaction was dehydrated, and the rest was heated and dried at a temperature at which the protease was deactivated (specifically 70 ° C.), and pulverized to obtain wheat starch from which allergens were removed.

  The amount of protein (allergen) for each reaction time (1 hour, 3 hours, 5 hours) in the obtained wheat starch was 0 ppm.

Example 2 (Enzymatic method)
In 200 ml of 50% wheat starch dispersion, 0.001 g of endopeptidase (trade name: Orientase 20A, manufactured by HIBI Co., Ltd.) is added as a protease, and the optimum pH condition (specifically pH 2.5) is reached. The reaction was carried out at an appropriate temperature (specifically 55 ° C.).

  Four times as much water was added to the starch dispersion after the reaction, followed by dehydration. Thereafter, the remainder was heated at a temperature at which the protease was deactivated (specifically, 70 ° C.), dried, and pulverized to obtain wheat starch from which allergen was removed.

  The amount of protein (allergen) for each reaction time (1 hour, 3 hours, 5 hours) in the obtained wheat starch was 0 ppm.

Example 3 (Method Using Isoelectric Point <Acid>)
A starch dispersion was prepared by adding 100 g of wheat starch to 1000 ml of 0.1N acetic acid solution (pH of the dispersion was about 3.0), and reacted for 1 hour with stirring at room temperature. Thereafter, solid-liquid separation is performed using a centrifugal separator, and the solid (starch) is dispersed in water. The liquid is neutralized with 0.05N sodium hydroxide, washed, dehydrated, dried and allergened. The wheat starch from which was removed was obtained. The amount of protein (allergen) in the obtained wheat starch was 3 ppm.

Example 4 (Method Using Isoelectric Point <Alkali>)
A starch dispersion was prepared by adding 100 g of wheat starch to 1000 ml of ammonia (concentration: 0.15% aqueous ammonia) (the pH of the dispersion was about 10.5), and reacted for 1 hour with stirring at room temperature. Thereafter, solid-liquid separation is performed using a centrifugal separator, and the solid (starch) is dispersed in water. The liquid is neutralized with 0.1N hydrochloric acid, washed, dehydrated, and dried to remove allergens. Wheat starch was obtained. The amount of protein (allergen) in the obtained wheat starch was 2 ppm.

Example 5 (Method Using a Solvent)
A starch dispersion was prepared by adding 100 g of wheat starch to 100 ml of 70% ethanol, and stirred at room temperature for 30 minutes using a stirrer. The starch was separated using a filter paper (No. 2), and dried at 45 ° C. for 24 hours in a dryer to obtain wheat starch from which allergens were removed. The amount of protein (allergen) in the obtained wheat starch was 2 ppm.

Claims (3)

It is a method of removing proteins such as gluten adhering to wheat starch,
After adding protease to the wheat starch dispersion, it is allowed to react for a predetermined time under optimum pH and optimum temperature conditions,
After dehydrating the starch dispersion after the reaction, washing with water,
Furthermore, the allergen substance removal method characterized by drying at the inactivation temperature of the said protease. It is a method of removing proteins such as gluten adhering to wheat starch,
An acidic substance or a basic substance is blended in the dispersion of wheat starch, thereby dissolving the protein in the dispersion from its isoelectric point,
A method for removing an allergen substance, comprising: stirring for a predetermined time, followed by solid-liquid separation, and washing the solid content with water. It is a method of removing proteins such as gluten adhering to wheat starch,
Add the protein-soluble solvent to the wheat starch dispersion,
A method for removing an allergen substance, comprising: stirring for a predetermined time, followed by solid-liquid separation, and washing the solid content with water.