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http://dx.doi.org/10.5851/kosfa.2009.29.2.238

Effect of Digestive Enzymes on the Allergenicity of Autoclaved Market Pork Sausages  

Kim, Seo-Jin (Faculty of Food Science & Biotechnology/Institute of Food Science, Pukyong National University)
Kim, Koth-Bong-Woo-Ri (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)
Lee, So-Young (Faculty of Food Science & Biotechnology/Institute of Food Science, Pukyong National University)
Yoon, So-Young (Faculty of Food Science & Biotechnology/Institute of Food Science, Pukyong National University)
Lee, So-Jeong (Faculty of Food Science & Biotechnology/Institute of Food Science, Pukyong National University)
Lee, Chung-Jo (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.29, no.2, 2009 , pp. 238-244 More about this Journal
Abstract
Food allergy is a serious nutritional problem in both children and adults. Therefore, food allergenicity reduction methods are greatly needed. The allergenicity is altered by various manufacturing processes, and the digestibility of food proteins can be affected by food processing. This study was conducted to investigate the effect of in-vitro digestibility on the allergenicity of autoclaved market pork sausages using pepsin (30min) and trypsin (5, 30, 60, 90, and 120min). The binding ability of the porcine serum albumin (PSA) from sausages A and B significantly decreased by about 30 and 23%, respectively, after autoclave treatment (121; 5, 10, and 30 min). After the pepsin and trypsin treatments, the binding ability of products A and B at 30 min decreased. These competitive indirect enzyme-linked immunosorbent assay (ci-ELISA) results corresponded well with the sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and immunoblotting results. The results demonstrated that the allergenicity of pork sausages considerably decreased after autoclave treatment, and were also maintained or decreased after enzyme treatment. Accordingly, autoclave treatment represents a promising processing technology for the reduction of the allergenicity of diverse food products.
Keywords
pork sausage; allergenicity; autoclave; pepsin; trypsin;
Citations & Related Records
Times Cited By KSCI : 5  (Citation Analysis)
Times Cited By Web Of Science : 2  (Related Records In Web of Science)
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