Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Reduction of Allergenicity of Domestic Pork Ham and Bacon by Autoclave Treatment

가압가열 처리에 의한 시판 돈육 햄과 베이컨의 알레르겐성 저감화 효과

  • Kim, Seo-Jin (Department of Food Science and Technology & Institute of Food Science, Pukyong National University) ;
  • Kim, Koth-Bong-Woo-Ri (Department of Food Science and Technology & Institute of Food Science, Pukyong National University) ;
  • Song, Eu-Jin (Department of Food Science and Technology & Institute of Food Science, Pukyong National University) ;
  • Lee, So-Young (Traditional Food Research Group, Korea Food Research Institute) ;
  • Yoon, So-Young (Department of Food Science and Technology & Institute of Food Science, Pukyong National University) ;
  • Lee, So-Jeong (Department of Food Science and Technology & Institute of Food Science, Pukyong National University) ;
  • Lee, Chung-Jo (Department of Food Science and Technology & Institute of Food Science, Pukyong National University) ;
  • Kim, Kyu-Earn (Department of Pediatrics and Institute of Allergy, Yonsei University College of Medicine) ;
  • Ahn, Dong-Hyun (Department of Food Science and Technology & Institute of Food Science, Pukyong National University)
  • 김서진 (부경대학교 식품공학과 및 식품연구소) ;
  • 김꽃봉우리 (부경대학교 식품공학과 및 식품연구소) ;
  • 송유진 (부경대학교 식품공학과 및 식품연구소) ;
  • 이소영 (한국식품연구원 전통식품연구단) ;
  • 윤소영 (부경대학교 식품공학과 및 식품연구소) ;
  • 이소정 (부경대학교 식품공학과 및 식품연구소) ;
  • 이청조 (부경대학교 식품공학과 및 식품연구소) ;
  • 김규언 (연세대학교 의과대학 소아과학교실 알레르기 연구소) ;
  • 안동현 (부경대학교 식품공학과 및 식품연구소)
  • Published : 2010.02.28
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Abstract

The pork hams and bacon comprising the most popular processed pork were treated with autoclave to investigate application of hypoallergenic pork. Among pork hams and bacon, two products with the highest binding ability were selected for experiments. The results of ci-ELISA on pork hams treated with autoclave showed that the binding ability of p-IgG and pigallergic patient's sera (P2) to PSA (porcine serum albumin) from pork ham samples by autoclave treatment at $121^{\circ}C$ for 30 min was slightly decreased. The binding ability to p-IgG of b and c bacon treated with autoclave was declined to below 16% and 11% as compared with control sample that showed 60% and 91% binding ability. The binding ability to P2 of b and c bacon treated with autoclave decreased to below 22% and 34% as compared with control sample that showed 95% and 126% binding ability. A result of immunoblotting on bacon showed that p-IgG as well as pig patient's sera did not recognize PSA well in autoclave treatment. The results obtained from this work indicated that autoclave treatment was effective for a reduction of allergenicity of pork hams and bacon. Therefore the autoclave treatment may be applied to development of hypoallergenic pork.

대표적인 돈육 가공품인 햄과 베이컨에 가압가열 처리를 한 후 알레르겐성 변화를 살펴봄으로써 가압가열 처리법을 응용한 hypoallergenic pork의 개발 가능성을 알아보았다. 구입한 돈육 햄과 베이컨 중 ci-ELISA를 실시하여 가장 결합력이 높은 2개의 제품에 대해 가압가열 처리를 하였다. 먼저, 돈육 햄의 알레르겐성에 대한 가압가열 처리 영향을 살펴본 결과, 돈육 햄은 30분 가압가열 처리구의 경우 p-IgG와의 결합력이 조금 감소하였으며 환자혈청을 사용하였을 때는 10분과 30분 처리구 모두 무처리구보다 결합력이 다소 낮게 나타났다. 베이컨은 무처리구에서 p-IgG와의 결합력이 각각 60% 및 91%로 높았지만, 가압가열처리에 의해 약 16% 및 11% 이하로 크게 감소하였다. 환자혈청을 사용한 경우에도 베이컨 sample b와 c의 무처리구는 95% 및 126%의 높은 결합력을 나타내었지만, 가압가열 처리에 의하여 각각 22% 및 34% 이하로 크게 감소하였다. Immunoblotting 결과에서도 베이컨 두 제품 모두가압가열 처리구의 PSA band가 p-IgG와 반응하지 않았다. 특히, sample c는 무처리구의 PSA band가 2명의 환자혈청과 약하게 반응하였지만, 가압가열 5분 처리구에서는 PSA band가 나타나지 않아 베이컨의 알레르겐성이 가압가열 처리에 의해 효과적으로 감소되었음을 확인하였다. 이상의 결과를 종합해 볼 때 돈육 가공품의 종류와 처리조건에 따라 알레르겐성 감소 정도는 다르게 나타났다. 가압가열처리에 의해 돈육 햄의 알레르겐성은 큰 변화를 나타내지 않았지만, 조금 감소하는 경향을 보였으며 베이컨은 알레르겐성이 크게 감소하였음을 알 수 있었다. 따라서 본 연구는 돼지고기 민감성 환자들을 위한 돈육 가공품 개발에 가압가열 처리법이 적용 가능하다는 것을 시사하였다.

Keywords

References

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