The Effects Of Processing On The Property Of EGG Allergen

This paper builds the methods of indirect competition ELISA of ovotransferrin and ovomucoid. Protein recovery was used to evaluate the solubility of ovotransferrin and ovomucoid, and indirect competitive ELISA was used to evaluate the immunoreactivity of ovotransferrin and ovomucoid. The study focused on the effects of common food processings (dry-heating, moist-heating and autoclave sterilization) on property of ovotransferrin and ovomucoid, including. The result will provide a theoretical basis for the development of non-allergenic egg products.This paper builds the methods of indirect competition ELISA of ovotransferrin and ovomucoid. The IC50 of ovotransferrin is 619.26±65.6 ng/mL The IC50 of ovomucoid is 649.13±35.1 ng/mL.With the treatment of dry heat and moist heat, the recovery ratio and immunoreactivity of ovotransferrin significantly decreased as the temperature increasing(p<0.01), the chain was breaked when dry heat of 200℃ and moist heat of 100℃. Compared with the dry heat, moist heat treatment has an greater effect on the property of ovotransferrin and the structurae changes larger. The effect of autoclaving on ovotransferrin solubility and immunoreactivity is highly significant. After autoclaving, the recovery ratio of protein were very low, and the IC50 value can not be detected and the chain was breaked, indicating that the structural epitope of ovotransferrin was destroyed.The recovery ratio of ovomucoid’s changing is as same as ovotransferrin,but the immunoreactivity of ovomucoid is increased when hating 100℃ and 150℃, as same as SDS-PAGE has the first structure of protein, it is conjectured that there is linear epitope in OVM, the spatial structure is destroyed under certain temperature, making the linear epitope is exposed, so the immunoreactivity of OVM is increased. After autoclaving, the recovery ratio of protein were lower, but the immunoreactivity of solid sample is increased, the immunoreactive of protein in solution after autoclave sterilization treatment which is much lower than the solid protein, but comparing with OVT, under different processing conditions, OVM have a strong resistance to temperature and other external conditions...