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
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Acceso en línea:https://doaj.org/article/d4345fbed6434fbd84a50d3fc34a9cfd
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