Publisher : Korean Society for Food Science of Animal Resources
DOI : 10.5851/kosfa.2010.30.1.133
Title & Authors
Reduction of Allergenicity of Domestic Pork Ham and Bacon by Autoclave Treatment Kim, Seo-Jin; Kim, Koth-Bong-Woo-Ri; Song, Eu-Jin; Lee, So-Young; Yoon, So-Young; Lee, So-Jeong; Lee, Chung-Jo; Kim, Kyu-Earn; Ahn, Dong-Hyun;
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 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.
단일 생약재 및 생약복합제 에탄올추출물의 항산화 및 항염증 활성,이성규;정현진;이은주;김종부;최상원;
한국식품과학회지, 2011. vol.43. 2, pp.200-205
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