@article{oai:soar-ir.repo.nii.ac.jp:02000735,
 author = {Okon, Kazunobu and Yoshida, Tadashi and Hattori, Makoto and Matsuda, Hiroshi and Osada, Mitsumasa},
 issue = {12},
 journal = {Bioscience, Biotechnology, and Biochemistry},
 month = {Oct},
 note = {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., Article, Bioscience, Biotechnology, and Biochemistry. 85(12): 2442–2449 (2021)},
 pages = {2442--2449},
 title = {Preparation of hypoallergenic ovalbumin by high-temperature water treatment},
 volume = {85},
 year = {2021}
}