Effect of heat treatment on hen’s egg ovomucoid: An immunochemical and calorimetric study

Julià, Silvia; Sánchez, Lourdes; Pérez, Montse; Lavilla, María; Conesa, Celia; Calvo, Miguel

doi:10.1016/j.foodres.2006.11.004

Cited by 24 publications

(15 citation statements)

References 31 publications

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“…Only Mine & Zhang (2002) observed a decrease of ovomucoid antigenicity after heating 15 min at 95°C in solution. Such discrepancies between studies could be attributed to the different sources of antibodies and techniques used (Julia et al, 2007). Especially, the nature of monoclonal antibodies that are used is determining, since such antibodies recognize specific and small sequences of the proteins which can be, or not modified by heat treatments.…”

Section: A C C E P T E D Accepted Manuscriptmentioning

confidence: 99%

Pasteurisation of liquid whole egg: Optimal heat treatments in relation to its functional, nutritional and allergenic properties

Lechevalier-Datin

Guérin-Dubiard

Anton

et al. 2017

Journal of Food Engineering

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Pasteurised liquid egg products represent around 70% of total egg products. Pasteurisation, necessary for microbiological safety, is a unit operation undergone by the totality of liquid whole egg commercialized. The present work aims to investigate the impact of a wide range of pasteurisation rates (among those classically used in industry) on the interfacial properties, in vitro digestibility and antigenicity of whole egg proteins, in order to optimize the unit operation parameters to ensure all whole egg qualities. Pasteurisation from 4 to 10 min at 60°C improved protein interfacial properties, in vitro digestibility and decreased ovomucoïd antigenicity but did not significantly change ovotransferrin and lysozyme antigenicity. On the opposite, pasteurisation from 4 to 10 min at 66°C decreased protein in vitro digestibility and increased drastically ovotransferrin antigenicity. Pasteurisation from 4 to 10 min at 60°C enabled to reach all whole egg properties, but for safety reasons, higher pasteurisation rates at 62 or 64°C are good compromises to ensure microbiological safety without excessively damaging the functional properties.

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Section: A C C E P T E D Accepted Manuscriptmentioning

confidence: 99%

Pasteurisation of liquid whole egg: Optimal heat treatments in relation to its functional, nutritional and allergenic properties

Lechevalier-Datin

Guérin-Dubiard

Anton

et al. 2017

Journal of Food Engineering

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“…Thermal analysis of the allergen was performed using a differential scanning calorimeter model DSC 7 (Perkin Elmer, Norwalk, CT, USA) [44][45][46]. The purified allergen was placed in an aluminium pan and sealed.…”

Section: Differential Scanning Calorimetry (Dsc)mentioning

confidence: 99%

Tropomyosin from tilapia (Oreochromis mossambicus) as an allergen

Liu

Holck

Yang

et al. 2013

Clin Experimental Allergy

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TMs are the major allergens in allergy to crustaceans. Auto-antibodies against human TM isoform 5 have been implicated as a causative agent in inflammatory bowel disease (IBD). Intriguingly, six of the 10 tilapia allergic patients had also been diagnosed with IBD, corroborating a connection between allergy and IBD. To our knowledge, this is the first report of tropomyosin from vertebrates as an allergen.

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“…Food processing also poses a great challenge with respect to allergen detection by immunoassays because it leads to partial denaturation of proteins which can affect the ability of antibodies to recognise them (de Luis et al, 2007;Julià et al, 2007). Simple spiking of foods with extracts of allergenic ingredients is not considered appropriate in assessing the performance of allergen detection techniques.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of indirect competitive and double antibody sandwich ELISA tests to determine β-lactoglobulin and ovomucoid in model processed foods

Luis

Mata²,

Estopañán

et al. 2008

Food and Agricultural Immunology

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Enzyme-linked immunosorbent assay (ELISA) kits (indirect competitive and sandwich formats) to determine either b-lactoglobulin or ovomucoid were evaluated in model foods. A cut-off value was established for each kit to consider food samples as positive for milk or egg addition. Sausage and bread were positive at lower percentages of added milk using the sandwich format (0.005 and 0.05%) than the indirect competitive format (0.05 and 0.25%) and pâté was positive at 0.25% milk addition for both formats. Sausage was positive at 0.005%, and bread at 0.05% added egg for indirect competitive and sandwich formats, whereas pâté was positive at 0.25% egg only by the indirect competitive assay. The concentration of added milk and egg to give a positive result depends on heat treatment, being higher for pâté (sterilized), followed by bread (baked) and sausage (pasteurised). The particularities of each format and the heat processing applied influenced the determination by ELISA of allergenic proteins in foods.

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Effect of heat treatment on hen’s egg ovomucoid: An immunochemical and calorimetric study

Cited by 24 publications

References 31 publications

Pasteurisation of liquid whole egg: Optimal heat treatments in relation to its functional, nutritional and allergenic properties

Pasteurisation of liquid whole egg: Optimal heat treatments in relation to its functional, nutritional and allergenic properties

Tropomyosin from tilapia (Oreochromis mossambicus) as an allergen

Evaluation of indirect competitive and double antibody sandwich ELISA tests to determine β-lactoglobulin and ovomucoid in model processed foods

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