Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Antigenicity Changes of Ovomucoid and Ovalbumin in Chicken Egg White by NaOH, Heat and Protease Tratments

NaOH, 열, 및 효소 처리에 의한 계란 난백 중 ovomucoid와 ovalbumin의 항원성 변화

  • Ryu, Ju-Hyune (Korea Food Research Institute, Department of Food and Nutrition, Ewha Woman's University) ;
  • Park, Chun-Wuk (Korea Food Research Institute) ;
  • Lee, Jong-Mee (Department of Food and Nutrition, Ewha Woman's University) ;
  • Shon, Dong-Hwa (Korea Food Research Institute)
  • 류주현 (한국식품개발연구원 식품기능연구본부, 이화여자대학교 식품영양학과) ;
  • 박춘욱 (한국식품개발연구원 식품기능연구본부) ;
  • 이종미 (이화여자대학교 식품영양학과) ;
  • 손동화 (한국식품개발연구원 식품기능연구본부)
  • Published : 2004.02.28
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Abstract

Antigenicities of ovomucoid (OM) and ovalbumin (OA) in chicken egg white (EW) before and after NaOH, heat, and pretense treatments were examined by competitive indirect enzyme-linked immunosorbent assay (ciELISA), using rabbit anti-OM and-OA antibodies, Enzymatic hydrolysis of EW did not effectively reduce antigenicity of OM, whereas that of OA was decreased to 1/5,000-1/100,000 by treatment of plant-derived or microbial pretenses. Heat treatment below $100^{\circ}C$ for 30min did not decrease antigenicity of OM, whereas that of OA in heated EW increased maximally to 100 times, Antigenicity of OM in EW effectively decreased by NaOH treatment, disappearing at over 1% NaOH, whereas that of OA increased. Additional heat treatment of NaOH-treated EW at $70^{\circ}C$ for 15min slightly reduced antigenicities of OM and OA.

난백에 NaOH, 열, 및 효소를 처리하였을 때, 난백 중의 ovomucoid(OM) 및 ovalbumin(OA)의 항원성 변화를 항OM 및 항OA 항체를 이용하여 간접경합 ELISA로 조사하였다. 효소처리는 OM의 항원성을 효과적으로 감소시키지 못한 반면 OA의 항원성은 식물성, 미생물성 protease를 사용하였을 때 약 1/5,000-1/100,000로 감소되었다. 열처리를 한 난백 중 OM은 $100^{\circ}C$까지 거의 변화하지 않으나 $121^{\circ}C$ 처리에서는 난백의 항원성이 OM은 1/250으로 감소되었다. OA의 항원성은 열처리에 의해 오히려 증가되었으며 최고 100배까지 증가되는 것으로 나타났다. NaOH를 농도별로 처리한 난백 중 OM의 항원성 변화는 0.3%부터 감소하기 시작하여 1%이상에서 항원성이 거의 제거되었다. 반면 OA의 경우는 모든 NaOH 처리농도에서 항원성이 증가하였다. NaOH 처리에 추가적인 열처리($70^{\circ}C$, 15분)를 실시한 것은 난백중 OM과 OA의 항원성 감소에 다소 효과적인 것으로 나타났다.

Keywords

References

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