In Vitro Determination of the Allergenic Potential of Egg White in Processed Meat
Joint Authors
Paschke, Angelika
Steinhart, Hans
Hammer, Günther
Stoyanov, Stefan
Hildebrandt, Sabine
Schütte, Larsen
Source
Issue
Vol. 2010, Issue 2010 (31 Dec. 2010), pp.1-5, 5 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2010-03-17
Country of Publication
Egypt
No. of Pages
5
Main Subjects
Abstract EN
Hen's egg white has been reported as a causative agent of allergic reactions, with ovalbumin, conalbumin, ovomucoid, and lysozyme being the major allergens.
However, little is known about the effects of processing with heat and high pressure on the allergenicity of egg white proteins as ingredients in meat.
For this purpose, the allergenic characteristics of such treated preparations were studied.
The IgE-binding capacity was analyzed by EAST inhibition in raw and processed meat preparations using sera from patients with hen's egg specific IgE.
Increasing heat treatment as well as the application of high pressure decreased IgE binding, which is a measure of allergenic potential.
The combined application of heat (70∘C) and high pressure had synergistic effects in reducing the allergenic potential nearly twice as the sum of the single treatments conducted separately.
American Psychological Association (APA)
Hildebrandt, Sabine& Schütte, Larsen& Stoyanov, Stefan& Hammer, Günther& Steinhart, Hans& Paschke, Angelika. 2010. In Vitro Determination of the Allergenic Potential of Egg White in Processed Meat. Journal of Allergy،Vol. 2010, no. 2010, pp.1-5.
https://search.emarefa.net/detail/BIM-456363
Modern Language Association (MLA)
Hildebrandt, Sabine…[et al.]. In Vitro Determination of the Allergenic Potential of Egg White in Processed Meat. Journal of Allergy No. 2010 (2010), pp.1-5.
https://search.emarefa.net/detail/BIM-456363
American Medical Association (AMA)
Hildebrandt, Sabine& Schütte, Larsen& Stoyanov, Stefan& Hammer, Günther& Steinhart, Hans& Paschke, Angelika. In Vitro Determination of the Allergenic Potential of Egg White in Processed Meat. Journal of Allergy. 2010. Vol. 2010, no. 2010, pp.1-5.
https://search.emarefa.net/detail/BIM-456363
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-456363