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Effects of Superheated Steam Treatment on the Allergenicity and Structure of Chicken Egg Ovomucoid

The aim of this study was to explore the effects of an emerging and efficient heating technology, superheated steam (SS), on the allergenicity and molecular structure of ovomucoid (OVM). OVM was treated with 120–200 °C of SS for 2 to 10 min. The allergenicity (IgG/IgE binding abilities and cell degr...

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Detalles Bibliográficos
Autores principales:	Wen, Ping-Wei, Tu, Zong-Cai, Hu, Yue-Ming, Wang, Hui
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8774878/ https://www.ncbi.nlm.nih.gov/pubmed/35053970 http://dx.doi.org/10.3390/foods11020238

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