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Preparation of hypoallergenic ovalbumin by high-temperature water treatment
http://hdl.handle.net/10091/0002000735
http://hdl.handle.net/10091/000200073533096b01-7bcd-46c6-a33d-79761714f7e1
| 名前 / ファイル | ライセンス | アクション |
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bbb85-2442.pdf
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| Item type | 学術雑誌論文 / Journal Article(1) | |||||||||||||||
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| 公開日 | 2022-03-10 | |||||||||||||||
| タイトル | ||||||||||||||||
| タイトル | Preparation of hypoallergenic ovalbumin by high-temperature water treatment | |||||||||||||||
| 言語 | ||||||||||||||||
| 言語 | eng | |||||||||||||||
| DOI | ||||||||||||||||
| 関連タイプ | isVersionOf | |||||||||||||||
| 関連識別子 | https://doi.org/10.1093/bbb/zbab171 | |||||||||||||||
| 関連名称 | 10.1093/bbb/zbab171 | |||||||||||||||
| キーワード | ||||||||||||||||
| 主題 | allergenicity, antigenicity, foam ability, HTW, IgE | |||||||||||||||
| 資源タイプ | ||||||||||||||||
| 資源 | http://purl.org/coar/resource_type/c_6501 | |||||||||||||||
| タイプ | journal article | |||||||||||||||
| 著者 |
Okon, Kazunobu
× Okon, Kazunobu
× Yoshida, Tadashi
× Hattori, Makoto
× Matsuda, Hiroshi
× Osada, Mitsumasa
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| 信州大学研究者総覧へのリンク | ||||||||||||||||
| 氏名 | 長田, 光正 | |||||||||||||||
| URL | https://soar-rd.shinshu-u.ac.jp/profile/ja.WmLUZFTp.html | |||||||||||||||
| 出版者 | ||||||||||||||||
| 出版者 | Oxford University Press | |||||||||||||||
| 引用 | ||||||||||||||||
| 内容記述 | Bioscience, Biotechnology, and Biochemistry. 85(12): 2442–2449 (2021) | |||||||||||||||
| 書誌情報 |
Bioscience, Biotechnology, and Biochemistry 巻 85, 号 12, p. 2442-2449, 発行日 2021-10-07 |
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| 抄録 | ||||||||||||||||
| 内容記述 | The high-temperature water treatment is one of the methods used to reduce the molecular weight of proteins. In this study, in order to establish a practical method for preparing hypoallergenic materials using the high-temperature water treatment, we investigated the effects of processing temperature on the antigenicity and allergenicity of a food allergen. Additionally, the foaming ability of the samples was also evaluated as a function desired in the food industry. We used ovalbumin as a model allergen. As a result, although there was no significant difference among the samples treated with different processing temperatures, all the antigens treated with high-temperature water showed a decrease in antigenicity and allergenicity. In addition, when ovalbumin was treated at a temperature of 130 degrees C or higher, there was a significant improvement in foaming properties. These findings indicate that high-temperature water treatment is a potential strategy for preparing practical hypoallergenic materials. | |||||||||||||||
| 資源タイプ（コンテンツの種類） | ||||||||||||||||
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| 収録物識別子タイプ | EISSN | |||||||||||||||
| 収録物識別子 | 1347-6947 | |||||||||||||||
| 出版タイプ | ||||||||||||||||
| 出版タイプ | AM | |||||||||||||||
| 出版タイプResource | http://purl.org/coar/version/c_ab4af688f83e57aa | |||||||||||||||
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Okon, Kazunobu, Yoshida, Tadashi, Hattori, Makoto, Matsuda, Hiroshi, Osada, Mitsumasa, 2021, Preparation of hypoallergenic ovalbumin by high-temperature water treatment: Oxford University Press, 2442–2449 p.
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