The influence of the time and temperature of heat treatment on the allergenicity of egg white proteins

Allergy, Asthma and Immunology Research

Volumn 5, Issue 2, 2013, Pages 96-101

  Shin, Meeyong ^a   Han, Youngshin ^b   Ahn, Kangmo ^b  

^a Soonchunhyang University College of Medicine   (South Korea)

^b Sungkyunkwan University School of Medicine   (South Korea)

Author keywords

Egg allergy; Egg white; Heat treatment; Ovomucoid

Indexed keywords

EGG WHITE; IMMUNOGLOBULIN E; LYSOZYME; OVALBUMIN; OVOMUCOID; OVOTRANSFERRIN;

ALLERGENICITY; ANTIGENICITY; ARTICLE; CONTROLLED STUDY; EGG ALLERGY; ENZYME LINKED IMMUNOSORBENT ASSAY; HEAT TREATMENT; HUMAN; IMMUNOBLOTTING; IMMUNOREACTIVITY; MAJOR CLINICAL STUDY; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN ANALYSIS; TEMPERATURE; TREATMENT DURATION;

EID: 84876489639     PISSN: 20927355     EISSN: 20927363     Source Type: Journal    
DOI: 10.4168/aair.2013.5.2.96     Document Type: Article

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