In vitro digestibility and allergenicity of emulsified hen egg

被引：19

作者：

Jimenez-Saiz, Rodrigo ^{[1
]}

Ruiz-Henestrosa, Victor M. P. ^{[1
]}

Lopez-Fandino, Rosina ^{[1
]}

Molina, Elena ^{[1
]}

机构：

[1] Inst Food Sci Res CIAL CSIC UAM, Madrid 28049, Spain

来源：

FOOD RESEARCH INTERNATIONAL | 2012年 / 48卷 / 02期

关键词：

Egg; Emulsion; In vitro digestion; IgE-binding; Allergenicity; Food matrix; FUNCTIONAL-PROPERTIES; DIGESTION; PROTEINS; PROTEOLYSIS; EMULSIONS; CONDUCTIVITY; ADSORPTION; STABILITY; OVALBUMIN; SUSCEPTIBILITY;

D O I：

10.1016/j.foodres.2012.05.013

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Whole hen egg produced a fine stable O/W emulsion. The presence of egg proteins as part of the emulsion did not change their IgE binding, but it slightly increased the digestibility of the main allergens present in the egg-white. The observation that egg white proteins, forming part of an emulsion system did not become a much more effective substrate for pepsin indicates that, in the case of egg white proteins, there were not adsorption-induced changes that would considerably increase their flexibility and proteinase susceptibility. The increased digestibility of the emulsion resulted in a slightly lower IgE-binding capacity of the in vitro gastric and duodenal digests compared to those obtained from the egg in solution. (C) 2012 Elsevier Ltd. All rights reserved.

引用

页码：404 / 409

页数：6

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