Impacts on Rice Allergic Proteins with Different Methods of Food Processing
Monday, March 7, 2016
South Exhibit Hall H (Convention Center)
Xiaoluan Li, Ying Xie
Rationale: Our aim is to provide rich diet methods for rice allergic patients by observing the impacts on rice allergic proteins with different methods of food processing.

Methods: We selected the food processing methods which the local people commonly used, boiling, steaming, microwave heating, yeast fermentation and distiller's yeast fermentation carried on the processing of rice. The allergen protein was extracted, then the electrophoresis, observed and analyzed the allergenic protein changes after the treatments with different processing methods.

Results:  There are eight bands (16, 26, 33, 38, 49, 55, 72, 98kD) appeared in the raw rice extract; The 16kD band is the most obvious. There are two bands (16, 98kD) and a fuzzy area between 26-38kD appeared in the boiled rice extract. There are five clear bands (16, 26, 38, 72, 98kD) appeared in the steamed rice extract; Moreover, the 26kD band is clearer compared with raw rice extract. There is only one band, 33kD band, clearer and wider compared with raw rice extract, and a fuzzy area between 55-98kD appeared in the microwave heated rice extract. There is no band and fuzzy area in yeast fermentation extract. There is only one band, 33kD band, appeared in the distiller's yeast fermentation extract, its definition is similar to the rice clearer. 

Conclusions: There are different damages to rice allergen protein after different processing methods. And also new proteins generate in the processing process. The yeast fermentation is the best appropriate rice processing method to the rice-allergy patients.