The Effects Of Ultra-high Pressure Treatment On The Structure And Properties Of Hen Egg Allergen

Ovotransferrin and ovomucoid are two major allergens in eggs. In this paper, two major allergens in egg were investigated after ultal-high-pressure treatment. In this paper, the changes of the structure, immunoreactivity, in vitro digestibility and enzymatic hydrolysis of two proteins were studied after different ultra-high-pressure treatments for two major allergens of hen egg.The results showed that the concentration, immunoreactivity and structure of ovotransferrin did not change significantly (P <0.05) after 400,500 MPa ultra-high-pressure treatments. When 600MPa solution samples, some of the ovotransferrin denaturation to reduce the concentration, but the immunoreactivity and protein structure did not changed. In vitro digestion experiments showed that 400,500,600 MPa ultra-high-pressure treatments had no effect on the rate of ovotransferrin in simulated gastric juice environment. In the simulated intestinal fluid environment, ultra-high-pressure treatments speed up the egg transferrin digestion rate. The results showed that 600MPa ultra-high-pressure treatment could promote the hydrolysis of ovotransferrin in alkaline protease, but had no effect on the hydrolysis rate of papain,protease and complex protease.Only solution sample 600MPa increased immunoreactivity of ovomucoid. The protein concentration, immunoreactivity and protein structure of the other treatments did not change significantly (P <0.05) compared with the untreated samples. Ultra-high-pressure treatment reduced the rate of ovomucoid in the simulated gastrointestinal fluid. After hydrolysis with ultra-high-pressure binding protease, it was found that ultra-high-pressure treatments promoted the hydrolysis of ovomucoid in papain, alkaline protease and complex protease,and had no significant effect on the proteolytic hydrolysis of ovomucoid.