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...

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Autores principales:	Yan Zhang, Wei Wang, Rourou Zhou, Jian Yang, Wei Sheng, Jun Guo, Shuo Wang
Formato:	article
Lenguaje:	EN
Publicado:	Taylor & Francis Group 2018
Materias:	egg allergens protein recovery immunoreactivity primary structure food processing Agriculture (General) S1-972 Immunologic diseases. Allergy RC581-607
Acceso en línea:	https://doaj.org/article/d4345fbed6434fbd84a50d3fc34a9cfd
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spelling	oai:doaj.org-article:d4345fbed6434fbd84a50d3fc34a9cfd2021-11-26T11:19:46ZEffects of heating, autoclaving and ultra-high pressure on the solubility, immunoreactivity and structure of major allergens in egg0954-01051465-344310.1080/09540105.2017.1387520https://doaj.org/article/d4345fbed6434fbd84a50d3fc34a9cfd2018-01-01T00:00:00Zhttp://dx.doi.org/10.1080/09540105.2017.1387520https://doaj.org/toc/0954-0105https://doaj.org/toc/1465-3443Ovotransferrin (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.Yan ZhangWei WangRourou ZhouJian YangWei ShengJun GuoShuo WangTaylor & Francis Grouparticleegg allergensprotein recoveryimmunoreactivityprimary structurefood processingAgriculture (General)S1-972Immunologic diseases. AllergyRC581-607ENFood and Agricultural Immunology, Vol 29, Iss 1, Pp 412-423 (2018)
institution	DOAJ
collection	DOAJ
language	EN
topic	egg allergens protein recovery immunoreactivity primary structure food processing Agriculture (General) S1-972 Immunologic diseases. Allergy RC581-607
spellingShingle	egg allergens protein recovery immunoreactivity primary structure food processing Agriculture (General) S1-972 Immunologic diseases. Allergy RC581-607 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
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.
format	article
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
title	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_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_sort	effects of heating, autoclaving and ultra-high pressure on the solubility, immunoreactivity and structure of major allergens in egg
publisher	Taylor & Francis Group
publishDate	2018
url	https://doaj.org/article/d4345fbed6434fbd84a50d3fc34a9cfd
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Effects of heating, autoclaving and ultra-high pressure on the solubility, immunoreactivity and structure of major allergens in egg

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