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KMID : 1024620090290060709
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Food Science of Animal Resources
2009 Volume.29 No. 6 p.709 ~ p.718
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Changes of Pork Antigenicity by Heat, Pressure, Sonication, Microwave, and Gamma Irradiation
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Kim Seo-Jin
Kim Koth-Bong-Woo-Ri
Song Eu-Jin
Lee So-Young
Yoon So-Young
Lee So-Jeong
Lee Chung-Jo
Park Jin-Gyu
Lee Ju-Woon
Byun Myung-Woo
Ahn Dong-Hyun
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Abstract
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The purpose of this study was to search for physical treatments to reduce allergenicity of pork. Physical treatments such as heating, autoclave, microwave, sonication, and irradiation have been used for food processing or reduction of allergenicity. The porcine serum albumin (PSA), known as a major allergen in pork, was extracted after physical treatments. The antigenicity of pork extracts by heating (80 and for 20 min), autoclave ( for 5, 10, and 30 min), and microwave (for 5 and 10 min) was significantly decreased. Especially, the binding ability of p-IgG to pork extracts by autoclave for 30 min showed the greatest decrease (about 3%) in physical treatments. However, the antigenicity of pork was unaffected by sonication and irradiation treatment. These results indicated that the autoclave treatment was the most effective method to reduce the antigenicity of pork.
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KEYWORD
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PSA, pork, physical treatments, antigenicity
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