Effects of heating, autoclaving and ultra-high pressure on the solubility, immunoreactivity and structure of major allergens in egg
Ovotransferrin (OVT) and ovomucoid (OVM) were treated, respectively by different food processing conditions. The protein recovery and immunoreactivity of OVT significantly decreased during heat treatment (P < .05), and aggregates appeared after dry heating at 150°C or 200°C or boiling at 100°C. O...
| Автори: | , , , , , , |
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| Формат: | Стаття |
| Мова: | English |
| Опубліковано: |
Taylor & Francis Group
2018-01-01
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| Серія: | Food and Agricultural Immunology |
| Предмети: | |
| Онлайн доступ: | http://dx.doi.org/10.1080/09540105.2017.1387520 |