Effect of thermal processing on the antigenicity of allergenic milk, egg and soy proteins

Santos, Ana Luiza Soares dos; Santos, Pedro Paulo Borges dos; Amaral, Gustavo de Almeida; Soares, Eduardo Costa; Silva, Cláudia Aparecida de Oliveira e; Souza, Scheilla Vitorino Carvalho de

doi:10.1007/s13197-021-05281-4

Cited by 3 publications

(1 citation statement)

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“…Previous studies focused more on the effects of heat treatment on egg whites, especially on egg white allergens [ 9 , 10 , 11 , 12 ]. However, egg yolks are more diverse in terms of nutritional composition, especially their rich lipid content, which is also sensitive to heat processing [ 13 ].…”

Section: Introductionmentioning

confidence: 99%

Quantitative Lipidome Analysis of Boiled Chicken Egg Yolk under Different Heating Intensities

et al. 2023

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The effects of the four heating intensities (hot-spring egg yolk, HEY; soft-boiled egg yolk, SEY; normal-boiled egg yolk, NEY; and over-boiled egg yolk, OEY) on lipidomes of boiled egg yolks were investigated. The results indicated that four heating intensities had no significant effect on the total abundance of lipids and lipid categories except for bile acids, lysophosphatidylinositol, and lysophosphatidylcholine. However, of all the 767 lipids quantified, the differential abundance of 190 lipids was screened among the egg yolk samples at four heating intensities. Soft-boiling and over-boiling altered the assembly structure of the lipoproteins through thermal denaturation and affected the binding of lipids and apoproteins, resulting in an increase in low-to-medium-abundance triglycerides. The decreased phospholipid and increased lysophospholipid and free fatty acid in HEY and SEY suggests potential hydrolysis of phospholipids under relatively low-intensity heating. Results provide new insights into the effect of heating on the lipid profiles of egg yolk and would support the public’s choice of cooking method for egg yolks.

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