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http://dx.doi.org/10.5851/kosfa.2008.28.4.499

Changes in Allergenicity of Porcine Serum Albumin by Microwave, Sonication, and High Hydrostatic Pressure  

Kim, Koth-Bong-Woo-Ri (Faculty of Food Science & Biotechnology/Institute of Food Science, Pukyong National University)
Kim, Seo-Jin (Faculty of Food Science & Biotechnology/Institute of Food Science, Pukyong National University)
Lee, So-Young (Faculty of Food Science & Biotechnology/Institute of Food Science, Pukyong National University)
Song, Eu-Jin (Faculty of Food Science & Biotechnology/Institute of Food Science, Pukyong National University)
Ahn, Dong-Hyun (Faculty of Food Science & Biotechnology/Institute of Food Science, Pukyong National University)
Publication Information
Food Science of Animal Resources / v.28, no.4, 2008 , pp. 499-504 More about this Journal
Abstract
Even though pork have frequently induecd allergic reactions in Korea, few papers have been published on pork allergy. This study was carried out to investigate the changes in allergenicity of porcine serum albumin (PSA) by microwave, sonication, and high hydrostatic pressure (HHP). The binding ability of p-IgG to PSA treated with microwave (1,5, or 10 min) directly decreased with increasing treatment time. Particularly, the binding ability of PSA treated 10 min was about 30%. Immunoblotting assay with p-IgG showed that band of PSA treated microwave directly disappeared at 5 and 10 min. However, the binding ability of PSA was not changed by the microwave treatment without heat. Also the reduction of allergenicity by sonication or HHP treatment was not found. In conclusion. allergenicity of PSA treated with microwave directly decreased with increasing time, therefore these results may be used for development of hypoallergenic pork.
Keywords
porcine serum albumin; microwave; sonication; high hydrostatic pressure;
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Times Cited By KSCI : 11  (Citation Analysis)
Times Cited By Web Of Science : 2  (Related Records In Web of Science)
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