METHOD FOR PREPARING LOW ANTIGENIC FOOD AND LOW ANTIGENIC FOOD PREPARED BY SAID METHOD
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Feb 22, 2016
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Aug 22, 2013
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Abstract
A method for preparing a low antigenic food, the method including removing a sugar linked to a glycoprotein of an allergenic food. A low antigenic food prepared by removing a sugar linked to a glycoprotein of an allergenic food. A method for preparing a low antigenic glycoprotein, the method including removing a glucose linked to a glycoprotein selected from the group consisting of ovalbumin, ovomucoid, ovotransferrin, β-conglycinin, Ara h1, and Ara h2. A low antigenic glycoprotein prepared by removing a glucose linked to a glycoprotein selected from the group consisting of ovalbumin, ovomucoid, ovotransferrin, β-conglycinin, Ara h1, and Ara h2. A low antigenic food composition including the low antigenic glycoprotein. A low antigenic cosmetic composition including the low antigenic glycoprotein as an active ingredient.
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