Effect of Addition of Tannin Extract from Underutilized Resources on Allergenic Proteins, Color and Textural Properties of Egg White Gels

Effect of Addition of Tannin Extract from Underutilized Resources on Allergenic Proteins, Color and Textural Properties of Egg White Gels

Tannins, present in numerous plants, exhibit a binding affinity for proteins. In this study, we aimed to exploit this property to reduce the concentration of allergenic egg white proteins. Tannins were extracted, using hot water, from the lyophilized powder of underutilized resources, such as chestn...

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Bibliographic Details
Main Authors: Yoko Tsurunaga, Mika Ishigaki, Tetsuya Takahashi, Shiori Arima, Sae Kumagai, Yoshimasa Tsujii, Shota Koyama
Format: Article
Language:English
Published: MDPI AG 2024-04-01
Series:International Journal of Molecular Sciences
Subjects:
allergenic proteins
color
textural properties
egg white
polyphenol
tannin
Online Access:https://www.mdpi.com/1422-0067/25/7/4124

Internet

https://www.mdpi.com/1422-0067/25/7/4124

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