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Effect of Digestive Enzymes on the Allergenicity of Autoclaved Market Pork Sausages
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 Title & Authors
Effect of Digestive Enzymes on the Allergenicity of Autoclaved Market Pork Sausages
Kim, Seo-Jin; Kim, Koth-Bong-Woo-Ri; Song, Eu-Jin; Lee, So-Young; Yoon, So-Young; Lee, So-Jeong; Lee, Chung-Jo; Ahn, Dong-Hyun;
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Food allergy is a serious nutritional problem in both children and adults. Therefore, food allergenicity reduction methods are greatly needed. The allergenicity is altered by various manufacturing processes, and the digestibility of food proteins can be affected by food processing. This study was conducted to investigate the effect of in-vitro digestibility on the allergenicity of autoclaved market pork sausages using pepsin (30min) and trypsin (5, 30, 60, 90, and 120min). The binding ability of the porcine serum albumin (PSA) from sausages A and B significantly decreased by about 30 and 23%, respectively, after autoclave treatment (121; 5, 10, and 30 min). After the pepsin and trypsin treatments, the binding ability of products A and B at 30 min decreased. These competitive indirect enzyme-linked immunosorbent assay (ci-ELISA) results corresponded well with the sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and immunoblotting results. The results demonstrated that the allergenicity of pork sausages considerably decreased after autoclave treatment, and were also maintained or decreased after enzyme treatment. Accordingly, autoclave treatment represents a promising processing technology for the reduction of the allergenicity of diverse food products.
pork sausage;allergenicity;autoclave;pepsin;trypsin;
 Cited by
물리적 처리에 의한 돼지고기의 항원성 변화,김서진;김꽃봉우리;송유진;이소영;윤소영;이소정;이청조;박진규;이주운;변명우;안동현;

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