Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 32 Issue 3
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- Pages.720-725
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- 2000
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- 0367-6293(pISSN)
Changes in the Antigenicity of Chicken Egg White by the Treatments of Protease, Trifluoromethanesulfonic Acid, Heat, and NaOH
효소, Trifluoromethanesulfonic Acid, 열, 및 NaOH 처리에 의한 계란 난백의 항원성 변화
- Ryu, Ju-Hyune (Department of Food and Nutrition, Ewha Woman's University) ;
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Lee, Jong-Mee
(Department of Food and Nutrition, Ewha Woman's University) ;
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Shon, Dong-Hwa
(Korea Food Research Institute)
- Published : 2000.06.30
Abstract
To reduce the antigenicity of egg white (EW), EW was treated with several proteolytic enzymes, trifluoromethanesulfonic acid (TFMS), heat, and NaOH. Competitive indirect enzyme-linked immunosorbent assay (ciELISA), using rabbit anti-EW antibody, was performed to examine the antigenicity of the treated EW's. Enzymatic hydrolysis gave no good effect on the reduction of the antigenicity of EW. Neither did the pretreatment with
여러 가지 처리가 난백의 항원성을 감소시키는데 미치는 영향을 조사하기 위하여, 토끼 항난백항체로 난백 처리물들의 간접 경합 ELISA(ciELISA)를 실시하였다. 식물성, 동물성, 미생물성의 9가지 효소를 이용한 가수분해처리는 난백의 항원성에 영향을 주지 못했다. 보다 효율적인 효소 가수분해를 위해 방사선 조사 후, 효소처리를 실시했는데, 이것 역시 항원성을 감소시키지 못했다. Trifluoromethanesulfonic acid 처리는 난백의 항원성을 거의 제거시키는 것으로 나타났다. 열처리는