Human Immunoglobulin E (IgE) Binding to Heated and Glycated Ovalbumin and Ovomucoid before and after in Vitro Digestion

This study focuses on the effect of heating and Maillard reaction (MR) on the in vitro digestibility and rabbit IgG- and human IgE-binding properties of ovalbumin (OVA) and ovomucoid (OM) to estimate the impact of processing on their allergenicity. With the human sera studied, heat treatment signifi...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2011-09, Vol.59 (18), p.10044-10051
Hauptverfasser:	Jiménez-Saiz, Rodrigo, Belloque, Josefina, Molina, Elena, López-Fandiño, Rosina
Format:	Artikel
Sprache:	eng
Schlagworte:	allergenicity Allergens - immunology Animals Biological and medical sciences Chemical Changes Induced by Processing/Storage Digestion digestive enzymes egg albumen Food Hypersensitivity - immunology Food industries Fundamental and applied biological sciences. Psychology glycation Glycosylation heat treatment Hot Temperature Humans immunoglobulin E Immunoglobulin E - metabolism immunoglobulin G in vitro digestibility Maillard Reaction ovalbumin Ovalbumin - chemistry Ovalbumin - immunology Ovalbumin - metabolism ovomucin Ovomucin - chemistry Ovomucin - immunology Ovomucin - metabolism Rabbits
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