In vitro digestibility and allergenicity of emulsified hen egg
Whole hen egg produced a fine stable O/W emulsion. The presence of egg proteins as part of the emulsion did not change their IgE binding, but it slightly increased the digestibility of the main allergens present in the egg-white. The observation that egg white proteins, forming part of an emulsion system did not become a much more effective substrate for pepsin indicates that, in the case of egg white proteins, there were not adsorption-induced changes that would considerably increase their flexibility and proteinase susceptibility. The increased digestibility of the emulsion resulted in a slightly lower IgE-binding capacity of the in vitro gastric and duodenal digests compared to those obtained from the egg in solution. © 2012 Elsevier Ltd.
Main Authors: | Jiménez Saiz, Rodrigo, Ruiz-Henestrosa, Víctor M. P., López-Fandiño, Rosina, Molina, Elena |
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Other Authors: | Ministerio de Educación y Ciencia (España) |
Format: | artículo biblioteca |
Published: |
Elsevier
2012
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Subjects: | Egg, In vitro digestion, Food matrix, IgE-binding, Allergenicity, Emulsion, |
Online Access: | http://hdl.handle.net/10261/101353 |
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