Microwave, 초음파 및 초고압 처리에 의한 돼지 혈청 알부민의 항원성 변화

• 발행기관: 한국축산식품학회
• 저자명: 김꽃봉우리 김서진 이소영 송유진 안동현
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제28권 제4호, 499~504쪽, 전체 6쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2008.10.31

영문 초록

Even though pork have frequently induecd allergic reactions in Korea, few papers have been published on pork allergy. This study was carried out to investigate the changes in allergenicity of porcine serum albumin (PSA) by microwave, sonication, and high hydrostatic pressure (HHP). The binding ability of p-IgG to PSA treated with microwave (1, 5, or 10 min) directly decreased with increasing treatment time. Particularly, the binding ability of PSA treated 10 min was about 30%. Immunoblotting assay with p-IgG showed that band of PSA treated microwave directly disappeared at 5 and 10 min. However, the binding ability of PSA was not changed by the microwave treatment without heat. Also the reduction of allergenicity by sonication or HHP treatment was not found. In conclusion, allergenicity of PSA treated with microwave directly decreased with increasing time, therefore these results may be used for development of hypoallergenic pork.

키워드

porcine serum albumin microwave sonication high hydrostatic pressure