Preparation and of hypoallergenic rice by soaking and assessment of that efficacy

Research Project

Project/Area Number	25350106
Research Category	Grant-in-Aid for Scientific Research (C)
Allocation Type	Multi-year Fund
Section	一般
Research Field	Eating habits
Research Institution	Nagoya University of Arts and Sciences
Principal Investigator	IZUMI HIDEHIKO 名古屋学芸大学, 管理栄養学部, 教授 (80351211)
Project Period (FY)	2013-04-01 – 2016-03-31
Project Status	Completed (Fiscal Year 2015)
Budget Amount *help	¥4,940,000 (Direct Cost: ¥3,800,000、Indirect Cost: ¥1,140,000) Fiscal Year 2015: ¥780,000 (Direct Cost: ¥600,000、Indirect Cost: ¥180,000) Fiscal Year 2014: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000) Fiscal Year 2013: ¥3,510,000 (Direct Cost: ¥2,700,000、Indirect Cost: ¥810,000)
Keywords	精白米 / 低アレルゲン化
Outline of Final Research Achievements	Hypoallergenic rice was prepared by soaking in acidic solution and pineapple juice. The hypoallergenic effect by pineapple juice was greater than that by acidic solution. It was suggested that the protease included in pineapple have efficacy for proteolysis of rice allergens, because the hypoallergenic effect was weakened by soaking in heated pineapple juice.

Report

(4 results)