食物アレルゲンの解析と低アレルゲン化への展開  [in Japanese] Analysis of allergenicity of foods and development of hypoallergenic-foods  [in Japanese]

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Author(s)

    • 板垣 康治 ITAGAKI Yasuharu
    • 財団法人 神奈川科学技術アカデミー 食の安全・安心プロジェクト Kanagawa Academy of Science and Technology

Abstract

A wide variety of foods cause allergy in sensitized subjects. In general, allergy-inducing substances (allergens) are proteins. Thus, hypoallergenic foods can be produced by removal, digestion or denaturation of allergens, in consideration of their own properties in various points such as heat-stability, digestibility, solubility, and conformation. The development of hypoallergenic-foods can contribute not only to the prevention of food allergy but also to the therapy of food allergy.<br>

Journal

  • SEIBUTSU BUTSURI KAGAKU

    SEIBUTSU BUTSURI KAGAKU 53(2), 29-31, 2009-06-15

    Japanese Electrophoresis Society

References:  11

Codes

  • NII Article ID (NAID)
    10025708010
  • NII NACSIS-CAT ID (NCID)
    AN00129729
  • Text Lang
    JPN
  • Article Type
    REV
  • ISSN
    00319082
  • NDL Article ID
    10343763
  • NDL Source Classification
    ZR2(科学技術--生物学--生化学)
  • NDL Call No.
    Z18-127
  • Data Source
    CJP  NDL  J-STAGE 
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