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Reduction of Egg White Allergenicity in Cake using Ionizing Radiation  

Lee Ju-Woon (Department of Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Kim Jae-Hun (Department of Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Seo Ji-Hyun (Department of Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Kim Cheon-Jei (Department of Animal Products Science, Konkuk University)
Yook Hong-Sun (Department of Food and Nutrition, Chungnam National University)
Byun Myung-Woo (Department of Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Publication Information
Food Science of Animal Resources / v.25, no.4, 2005 , pp. 458-464 More about this Journal
Abstract
This study was conducted to evaluate the effect of gamma irradiation for the reduction of an egg allergy in a cake with the irradiated egg white. A white layer cake was manufactured including 10- or 20-kGy-irradiated egg white. Enzyme-Iinked immunosorbent assays (ELISAs) with immunoglobulin (Ig) E from egg-allergic patient and with rabbit anti-ovalbumin (OVA) IgG were used to identify and quantify native OVA in the samples. Concentrations of native OVA detected by IgE and IgG in the control were $432.88{\mu}g/g$ sanple and $375.46{\mu}g/g$ sample, respectively. However, native OVA in white layer cake prepared with 10- and 20-kGy-irradiated egg white were detected at low concentrations detected by IgE to 14.27 and $8.78{\mu}g/g$ sample, respectively. Whereas, IgG recognized OVA more often in 10- and 20-kGy samples than in control. The result appear to suggest that irradiating egg white might reduce ie allergenicity by the conformational change of OVA. Therefore, gamma irradiation could utilize reduce an egg allergy.
Keywords
radiation technology; egg allergy; ovalbumin; cake; hypoallergenic food;
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