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...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2018-01-01
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| Series: | Food and Agricultural Immunology |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/09540105.2017.1387520 |
| _version_ | 1818840123411791872 |
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| author | Yan Zhang Wei Wang Rourou Zhou Jian Yang Wei Sheng Jun Guo Shuo Wang |
| author_facet | Yan Zhang Wei Wang Rourou Zhou Jian Yang Wei Sheng Jun Guo Shuo Wang |
| author_sort | Yan Zhang |
| collection | DOAJ |
| description | 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. OVM appeared more stable than OVT under the same treatment. Greatly reduced solubility occurred only after dry heating at 200°C. The immunoreactivity increased after dry heating at 100°C or 150°C or moist heating (60°C, boiling). Autoclave sterilization had a strong effect on the characteristics of both OVT and OVM. Ultra-high pressure had very little effect on OVT and OVM, except at 600 MPa in the moist treatment. Results showed that temperature synergistic processing with water and high pressure had the greatest impact on the characteristics, which could be a potential strategy for mitigating the negative effects of allergens in egg. |
| first_indexed | 2024-12-19T04:05:11Z |
| format | Article |
| id | doaj.art-d4345fbed6434fbd84a50d3fc34a9cfd |
| institution | Directory Open Access Journal |
| issn | 0954-0105 1465-3443 |
| language | English |
| last_indexed | 2024-12-19T04:05:11Z |
| publishDate | 2018-01-01 |
| publisher | Taylor & Francis Group |
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| series | Food and Agricultural Immunology |
| spelling | doaj.art-d4345fbed6434fbd84a50d3fc34a9cfd2022-12-21T20:36:33ZengTaylor & Francis GroupFood and Agricultural Immunology0954-01051465-34432018-01-0129141242310.1080/09540105.2017.13875201387520Effects of heating, autoclaving and ultra-high pressure on the solubility, immunoreactivity and structure of major allergens in eggYan Zhang0Wei Wang1Rourou Zhou2Jian Yang3Wei Sheng4Jun Guo5Shuo Wang6Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and TechnologyKey Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and TechnologyKey Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and TechnologyKey Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and TechnologyKey Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and TechnologyKey Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and TechnologyKey Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and TechnologyOvotransferrin (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. OVM appeared more stable than OVT under the same treatment. Greatly reduced solubility occurred only after dry heating at 200°C. The immunoreactivity increased after dry heating at 100°C or 150°C or moist heating (60°C, boiling). Autoclave sterilization had a strong effect on the characteristics of both OVT and OVM. Ultra-high pressure had very little effect on OVT and OVM, except at 600 MPa in the moist treatment. Results showed that temperature synergistic processing with water and high pressure had the greatest impact on the characteristics, which could be a potential strategy for mitigating the negative effects of allergens in egg.http://dx.doi.org/10.1080/09540105.2017.1387520egg allergensprotein recoveryimmunoreactivityprimary structurefood processing |
| spellingShingle | Yan Zhang Wei Wang Rourou Zhou Jian Yang Wei Sheng Jun Guo Shuo Wang Effects of heating, autoclaving and ultra-high pressure on the solubility, immunoreactivity and structure of major allergens in egg Food and Agricultural Immunology egg allergens protein recovery immunoreactivity primary structure food processing |
| title | Effects of heating, autoclaving and ultra-high pressure on the solubility, immunoreactivity and structure of major allergens in egg |
| title_full | Effects of heating, autoclaving and ultra-high pressure on the solubility, immunoreactivity and structure of major allergens in egg |
| title_fullStr | Effects of heating, autoclaving and ultra-high pressure on the solubility, immunoreactivity and structure of major allergens in egg |
| title_full_unstemmed | Effects of heating, autoclaving and ultra-high pressure on the solubility, immunoreactivity and structure of major allergens in egg |
| title_short | Effects of heating, autoclaving and ultra-high pressure on the solubility, immunoreactivity and structure of major allergens in egg |
| title_sort | effects of heating autoclaving and ultra high pressure on the solubility immunoreactivity and structure of major allergens in egg |
| topic | egg allergens protein recovery immunoreactivity primary structure food processing |
| url | http://dx.doi.org/10.1080/09540105.2017.1387520 |
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