JPH0799936A - Albumen having decreased allergen content - Google Patents

Abstract

PURPOSE:To obtain an albumen having decreased allergen content, keeping the thermal coagulation property and frothing property and suitable as a food for a patient with albumen allergy by treating albumen with a glucosidase. CONSTITUTION:This albumen having decreased allergen content can be prepared by treating albumen with a glucosidase such as endo-beta-N-acetylglucosaminidase e.g. at 25-70 deg.C.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a hypoallergenized egg white which is obtained by allowing glucosidase to act.

[0002]

2. Description of the Related Art Allergy is a disease that has been known since BC, but in recent years, it has become a commonly heard disease, and during the last 20 to 30 years, it has increased to a level comparable to adult diseases and cancer, and is also intractable. Has become a problem. Among them, food-derived allergic diseases tend to increase, especially from newborn infants to adults.

[0003] The ability of an individual to discriminate against an intruder from the outside world, which is the same (homogeneous) as itself or a foreign substance (heterogeneous / non-self), is called an immune reaction. There are various reactions (antibody acquisition by vaccination / infection) and hypersensitivity reaction which is disadvantageous to individuals, and allergy belongs to the latter.

Allergic reactions are classified into types I to IV according to the mechanism of their onset. The type I allergic reaction, which is also called an immediate type reaction, occurs within a few seconds to a few hours upon contact with the allergen, and most food allergies belong to this type. Symptoms of this type I allergic reaction include bronchial asthma, atopic dermatitis, and the like, and sometimes a sudden and serious reaction such as a decrease in blood pressure, loss of consciousness, and cardiac arrest may occur.

Of the food allergens, egg, milk and soybean are said to be the three major allergens, which are especially problematic for children. Treatment of food allergies is usually carried out by removing foods that are allergens from daily foods. In this case, since infants cannot ingest high-quality protein foods necessary for growth, sufficient nutrition cannot be obtained, which may hinder the growth of the body.

[0006] Conventionally, as methods for removing allergens, methods such as separation by precipitation and decomposition by proteases have been reported, but reduction of allergenicity is still insufficient, and bitterness and physical properties are changed. The problem of remains.

[0007] On the other hand, glucosidase is generally used for the purpose of producing starch syrup containing non-fermentable sugar and for releasing sugar chains from glycoproteins, glycolipids, etc. and analyzing the constituent sugars. No studies have been done on the proteins that remained after releasing the sugar chains.

[Problems to be Solved by the Invention]

In the conventional methods for lowering allergens, reduction of allergenicity is still insufficient, and there are problems such as generation of bitterness and changes in physical properties. Especially in the case of egg white, decomposition by protease loses the thermocoagulability that is characteristic of egg white,
There was a problem that its use was limited. For this reason, it is desired that the egg white has a low allergen while maintaining the basic physical properties (eg, heat coagulation property and foaming property) as egg white. An object of the present invention is to provide an egg white having a reduced allergen while maintaining the basic physical properties (heat coagulation property, foaming property, etc.) of the egg white.

[0009]

Means for Solving the Problems As a result of intensive studies, the present inventors have found that treating egg white with glucosidase can provide hypoallergenic egg white. That is, the present invention relates to a hypoallergenized egg white, which is obtained by allowing glucosidase to act.

The glucosidase in the present invention is an enzyme that cleaves sugar chains such as glycoproteins and glycolipids. For example, endo-β-N-acetylglucosaminidase, β
-N-acetylhexosaminidase, endo-α-N-
There are acetylgalactosaminidase, α-L-fucosidase, α-N-acetylgalactosaminidase, transglucosidase, glycopeptidase, N-glycanase and the like, and their origins are almonds, peanuts and other plants, and Flavobacterium sp., Alcarigenes. sp., Asperg
microorganisms such as illus sp.

In the present invention, glucosidase is used alone or in combination of two or more kinds. As the method of using, glucosidase is directly added to the egg white solution or glucosidase is used as the immobilized enzyme, and the column filled with it is the egg white. Although there is a method of passing a solution, the latter method is preferable because the treatment for deactivating the enzyme is unnecessary. The carrier and method using glucosidase as the immobilized enzyme may be known.

The treatment temperature with the glucosidase of the present invention is preferably in the temperature range of 25 to 70 ° C., and the treatment temperature is 25
If the temperature is lower than ℃, the activity of the enzyme becomes low, and it takes a long time to decompose the sugar chain of egg white. At a treatment temperature of 70 ° C. or higher, the enzyme is inactivated so much that it is difficult to control the decomposition reaction.

The egg white used in the present invention is liquid egg white as it is,
Alternatively, the egg white powder is used by dissolving it in water in a range of 2 to 40% by weight. When the solid content is 2% by weight or less, the enzymatic decomposition reaction is carried out without problems, but the yield obtained is low. Get lower. On the other hand, if it is 40% by weight or more, there is a problem that the viscosity of the solution increases, stirring becomes difficult, and it becomes difficult to sufficiently dissolve it.

The glucosidase-treated egg white solution obtained by the method of the present invention is powdered as it is, in the form of a liquid, or in the form of a liquid concentrated by a method such as vacuum concentration, or by a method such as spray drying or freeze drying. It can be commercialized in the form of powder.

[0015]

EXAMPLES The present invention will be described in more detail with reference to Examples and Test Examples, but the present invention is not limited to these Examples. Example 1 A column (2) packed with 30 g of an immobilized enzyme of endo-β-N-acetylglucosaminidase [Sumitomo Seika Co., Ltd.].
(0 mmφ x 500 mm), 50 g of egg white powder in 500 parts of water
While keeping the liquid dissolved in ml at 50 ° C, 300 ml /
After passing through the liquid for 5 hours while circulating the liquid at the same speed, the liquid coming out of the column was collected and put in another container. The collected glucosidase-treated liquid was freeze-dried to obtain 40 g of glucosidase-treated egg white powder.

Test Example 1. Allergen activity test of glucosidase-treated egg white. The allergen activity of the glucosidase-treated egg white obtained in Example 1 is RAS, which has been conventionally used for identifying allergens.
It was measured by the RAST method using a T kit (manufactured by Pharmacia) and compared with the raw egg white powder. 20 mg of sample (glucosidase-treated egg white powder or raw egg white powder) in purified water 10 m
dissolved in 1. 40 to 50 filter paper discs activated with bromine cyanide were placed in this solution and shaken for 3 days to prepare a sample-immobilized disc. Excess egg white was washed off. The serum of an egg allergy patient was made to react with the fixed disk of the sample. The serum was washed, reacted with 125 I-labeled anti-IgE antibody, and after washing, measured with a gamma counter. A standard curve was prepared using the sera of 10 chicken egg allergy patients, and the glucosidase-treated egg white of the present invention was compared with the raw egg white. The results are shown in Fig. 1.

From the results shown in FIG. 1, it was shown that the glucosidase-treated egg white of the present invention had a reduced allergen activity as compared with the raw egg white, although there were some individual differences.

Test Example 2. Test on Basic Physical Properties of Egg White Basic properties of the glucosidase-treated egg white obtained in Example 1 were confirmed. (1) Heat Coagulation Property Glucosidase-treated egg white powder and untreated egg white powder (1 g) obtained in Example 1 were each dissolved in 10 ml of water, put into a test tube, covered with aluminum foil on the mouth of the test tube, and then in boiling water. When the test tube was immersed in the test tube for 5 minutes, both solutions coagulated and no difference was observed in their coagulability.

(2) Foaming property Glucosidase-treated egg white powder and untreated egg white powder (5 g) obtained in Example 1 were each dissolved in 50 ml of water and stirred with a whisk. Both of them had fine and hard bubbles like ordinary liquid egg white, and there was no difference in their foaming properties. From these results, it was shown that the glucosidase-treated egg white of the present invention did not lose its basic physical properties as egg white.

[0020]

According to the present invention, a hypoallergenic egg white can be obtained by treating egg white with glucosidase. The glucosidase-treated egg white of the present invention is a hypoallergen while maintaining the basic physical properties of the egg white (thermocoagulability, foaming property, etc.), so as an egg white that can be eaten even by an egg white allergy patient, It can be used like ordinary egg white and is useful for developing foods for patients with egg white allergy.

[0021]

[Brief description of drawings]

FIG. 1 is a correlation diagram of a glucosidase-treated egg white disc and a raw egg white disc of Example 1 by a RAST method.

Claims (1)

[Claims] 1. An allergen-reduced egg white obtained by allowing glucosidase to act.