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KMID : 1024620050250040458
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Food Science of Animal Resources
2005 Volume.25 No. 4 p.458 ~ p.464
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Reduction of Egg White Allergenicity in Cake using Ionizing Radiation
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Lee Ju-Woon
Kim Jae-Hun
Seo Ji-Hyun
Kim Cheon-Jei
Yook Hong-Sun
Byun Myung-Woo
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Abstract
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This study was conducted to evaluate the effect of gamma irradiation for the reduction of an egg allergy in a cake with the irradiated egg white. A white layer cake was manufactured including 10- or 20-kGy-irradiated egg white. Enzyme-Iinked immunosorbent assays (ELISAs) with immunoglobulin (Ig) E from egg-allergic patient and with rabbit anti-ovalbumin (OVA) IgG were used to identify and quantify native OVA in the samples. Concentrations of native OVA detected by IgE and IgG in the control were sanple and sample, respectively. However, native OVA in white layer cake prepared with 10- and 20-kGy-irradiated egg white were detected at low concentrations detected by IgE to 14.27 and sample, respectively. Whereas, IgG recognized OVA more often in 10- and 20-kGy samples than in control. The result appear to suggest that irradiating egg white might reduce ie allergenicity by the conformational change of OVA. Therefore, gamma irradiation could utilize reduce an egg allergy.
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KEYWORD
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radiation technology, egg allergy, ovalbumin, cake, hypoallergenic food
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