FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (19): 250-253.doi: 10.7506/spkx1002-6630-201019054

• Bioengineering • Previous Articles     Next Articles

Respective and Combined Effects of Heat and High-pressure Treatments on the Antigenicity of Egg White Ovalbumin

ZHANG Yin1,2，TONG Ping1,3，MA Xiao-juan1,2，LI Xin1,3，CHEN Hong-bing1,3,*   

  1. 1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China；
    2. School of Life Sciences and Food Engineering, Nanchang University, Nanchang 330047, China；
    3. Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China
  • Received:2010-06-27 Online:2010-10-15 Published:2010-12-29
  • Contact: EN Hong-bing1 E-mail:chbgjy@hotmail.com;gjychb@yahoo.com.cn

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Abstract:

Single heat treatment and high-pressure microfluidization and their combination were used to process egg white in order to study the effects of different processing approaches on the antigenicity of egg white ovalbumin. The results indicated that the antigenicity of heat-treated ovalbumin decreased by up to 68% with increasing temperature. The critical temperature for a steep decrease of ovalbumin antigenicity was 80 ℃. The change in antigenicity of high-pressure-treated ovalbumin exhibited an initial decrease, followed by a rebound increase. During single heat treatment and combination of heat treatment and highpressure microfludization, the antigenicity of egg white ovalbumin had a similar changing trend, but the change extent during combination of heat treatment and high-pressure microfludization was comparatively less, up to only 52.5%. Thus, heat treatment had more effect on ovalbumin antigenicity than high-pressure microfluidization. This conclusion is helpful for the development of hypoallergenic or non-allergenic egg products.

Key words: heat treatment, high-pressure microfludization, ovalbumin, egg allergy

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