FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (1): 340-344.

Previous Articles     Next Articles

Application of Enzymatic Hydrolysis in Hypoallergenic Egg Products

  

  • Received:2012-07-08 Revised:2012-12-05 Online:2013-01-15 Published:2013-01-07

Abstract: Hen’s egg is regarded as one of the eight major allergic foods by FAO, and the allergenicity can be reduced by proper processing, in which enzymatic hydrolysis is the most effective method. In this paper, four major allergens present in egg were described, and the impact of enzymatic hydrolysis on the structure and allergenicity of major allergens in egg were reviewed in detail. It offered the scientific basis for producing the hypoallergenic or non-allergenic egg products.

Key words: egg, allergen, enzymatic hydrolysis, structure, allergenicity

CLC Number: