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Progress in the Study of Allergenic Proteins in Rice

LI Hai-fei1,2,3, GAO Jin-yan3, YUAN Juan-li1,2,3, SHU Heng1,2,3, LU Jun1,2,3, LI Jing-jing1,2,3, CHEN Hong-bing1,2,*   

  1. 1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China;
    2. Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China;
    3. School of Life Sciences and Food Engineering, Nanchang University, Nanchang 330047, China
  • Published:2014-12-15

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Abstract:

Rice protein can trigger food allergy, stimulate IgE-mediated immediate hypersensitivity and T cell-mediated
delayed-type hypersensitivity. The major allergens in rice include 14?16 kD α-amylase/trypsin inhibitor, lipid transfer protein
and the 33 kD protein with glyoxalase Ⅰ activity. Besides, this paper also describes three processing techniques that can lower
the sensitization of allergic proteins in rice, including pre-germination combined with heat treatment, ultra high pressure
(UHP) technology and enzymatic degradation. Enzymatic degradation is a matured method that can effectively reduce
the content of allergic proteins in rice. Pre-germination combined with heat treatment and UHP technology are emerging
processing methods, and both methods can reduce the content of rice allergic proteins at different levels.

Key words: food allergy, rice protein, desensitization processing

CLC Number: