[Denaturation of egg antigens by cooking].
Changes in egg protein contents by cooking were measured with an ELISA kit using Tris-HCl buffer in model foods including cake, meatballs, pasta and pudding made with whole egg, egg-white and egg-yolk. The egg protein contents were lowest in the deep-fried model foods of cakes and meatballs. Ovalbumin (OVA) was undetectable (<1 µg/g) and ovomucoid (OVM) was lowest in pouched meatballs, suggesting that processing temperature and uniform heat-treatment affect the detection of egg protein. Furthermore, egg protein contents were below 6 µg/g in the pouched meatballs and pasta made with egg-yolk, and OVA and OVM were not detected by Western blotting analysis with human IgE from patients' serum. On the other hand, processed egg proteins were detected with an ELISA kit using a surfactant and reductant in the extract buffer.
Chemistry Division, Kanagawa Prefectural Institute of Public Health, Chigasaki, Kanagawa 253–0087, Japan. Watanabe.jnsd@pref.kanagawa.jp
Hiroko
H
Watanabe
Chie
C
Akaboshi
Haruko
H
Sekido
Kouki
K
Tanaka
Kazuko
K
Tanaka
Naoki
N
Shimojo
D000485:Allergens / Q000032:analysis*; D015153:Blotting, Western; D003296:Cooking; D015387:Egg Proteins, Dietary / Q000032:analysis*; D004797:Enzyme-Linked Immunosorbent Assay / Q000379:methods*; D005504:Food Analysis / Q000379:methods*; D006358:Hot Temperature; D010047:Ovalbumin / Q000032:analysis; D010059:Ovomucin / Q000032:analysis; D011489:Protein Denaturation; D011933:Reagent Kits, Diagnostic
D000485:Allergens; D015387:Egg Proteins, Dietary; D011933:Reagent Kits, Diagnostic; D010059:Ovomucin; D010047:Ovalbumin