PREPARED MATERIAL OF RICE, ITS PRODUCTION AND DETECTION OF RICE ALLERGEN ANTIBODY

• Main Authors: TSUBAKI KAZUFUMI, IKEZAWA YOSHIRO, MOGI KAZUYUKI, SUGIYAMA HIROSHI, SHIMADA SADASUKE
• Format: Patent
• Language: English
• Published: 08.10.1996
• Edition: 6
• Subjects: CHEMISTRY; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIRCHEMICAL OR PHYSICAL PROPERTIES; MEASURING; METALLURGY; ORGANIC CHEMISTRY; PEPTIDES; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS; PHYSICS; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PROTEIN COMPOSITIONS FOR FOODSTUFFS; TESTING; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; WORKING-UP PROTEINS FOR FOODSTUFFS

PURPOSE: To obtain a prepared material of rice by fractionating an extract produced by extracting rice with an aqueous medium, fractionating the extract based on the molecular weight of a protein contained in it and combining the fractions based on their molecular weights, capable of detecting a rice allergen antibody in high sensitivity. CONSTITUTION: Polished rice such as KOSIHIKARI as a variety of rice is ground by using a grinder, passed through a sieve of 200μm to give rice flour, which is put in a triangular flask and extracted with diethyl ether. The extracted solution is centrifuged, the supernatant liquid is removed, the rice flour as the precipitate is air-dried to give de-fatted rice flour. Then, the de-fatted rice flour is stirred with a solution of a salt such as 500mM aqueous solution of sodium chloride or water for 1 hour, centrifuged, the supernatant liquid is collected to give an extracted solution of rice allergen. Then, the extracted solution is treated by gel filtration chromatography or ion exchange chromatography, fractionated based on molecular weight of protein and the fractions are combined to give the objective prepared material of rice having the ratio of protein amount with <25KD molecular weight/protein amount with >=25KD molecular weight of <=4.0.