In vitro digestibility and allergenicity of emulsified hen egg

Whole hen egg produced a fine stable O/W emulsion. The presence of egg proteins as part of the emulsion did not change their IgE binding, but it slightly increased the digestibility of the main allergens present in the egg-white. The observation that egg white proteins, forming part of an emulsion s...

Descripción completa

Guardado en:
Detalles Bibliográficos
Publicado: 2012
Materias:
Allergenicity
Egg
Emulsion
Food matrix
IgE-binding
In vitro digestion
Food matrixes
In-vitro
Adsorption
Allergies
Emulsions
Proteins
Emulsification
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09639969_v48_n2_p404_JimenezSaiz
http://hdl.handle.net/20.500.12110/paper_09639969_v48_n2_p404_JimenezSaiz
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_09639969_v48_n2_p404_JimenezSaiz
record_format dspace
spelling paper:paper_09639969_v48_n2_p404_JimenezSaiz2023-06-08T15:58:27Z In vitro digestibility and allergenicity of emulsified hen egg Allergenicity Egg Emulsion Food matrix IgE-binding In vitro digestion Allergenicity Egg Food matrixes IgE-binding In-vitro Adsorption Allergies Emulsions Proteins Emulsification Whole hen egg produced a fine stable O/W emulsion. The presence of egg proteins as part of the emulsion did not change their IgE binding, but it slightly increased the digestibility of the main allergens present in the egg-white. The observation that egg white proteins, forming part of an emulsion system did not become a much more effective substrate for pepsin indicates that, in the case of egg white proteins, there were not adsorption-induced changes that would considerably increase their flexibility and proteinase susceptibility. The increased digestibility of the emulsion resulted in a slightly lower IgE-binding capacity of the in vitro gastric and duodenal digests compared to those obtained from the egg in solution. © 2012 Elsevier Ltd. 2012 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09639969_v48_n2_p404_JimenezSaiz http://hdl.handle.net/20.500.12110/paper_09639969_v48_n2_p404_JimenezSaiz
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Allergenicity
Egg
Emulsion
Food matrix
IgE-binding
In vitro digestion
Allergenicity
Egg
Food matrixes
IgE-binding
In-vitro
Adsorption
Allergies
Emulsions
Proteins
Emulsification
spellingShingle Allergenicity
Egg
Emulsion
Food matrix
IgE-binding
In vitro digestion
Allergenicity
Egg
Food matrixes
IgE-binding
In-vitro
Adsorption
Allergies
Emulsions
Proteins
Emulsification
In vitro digestibility and allergenicity of emulsified hen egg
topic_facet Allergenicity
Egg
Emulsion
Food matrix
IgE-binding
In vitro digestion
Allergenicity
Egg
Food matrixes
IgE-binding
In-vitro
Adsorption
Allergies
Emulsions
Proteins
Emulsification
description Whole hen egg produced a fine stable O/W emulsion. The presence of egg proteins as part of the emulsion did not change their IgE binding, but it slightly increased the digestibility of the main allergens present in the egg-white. The observation that egg white proteins, forming part of an emulsion system did not become a much more effective substrate for pepsin indicates that, in the case of egg white proteins, there were not adsorption-induced changes that would considerably increase their flexibility and proteinase susceptibility. The increased digestibility of the emulsion resulted in a slightly lower IgE-binding capacity of the in vitro gastric and duodenal digests compared to those obtained from the egg in solution. © 2012 Elsevier Ltd.
title In vitro digestibility and allergenicity of emulsified hen egg
title_short In vitro digestibility and allergenicity of emulsified hen egg
title_full In vitro digestibility and allergenicity of emulsified hen egg
title_fullStr In vitro digestibility and allergenicity of emulsified hen egg
title_full_unstemmed In vitro digestibility and allergenicity of emulsified hen egg
title_sort in vitro digestibility and allergenicity of emulsified hen egg
publishDate 2012
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09639969_v48_n2_p404_JimenezSaiz
http://hdl.handle.net/20.500.12110/paper_09639969_v48_n2_p404_JimenezSaiz
_version_ 1768546501397577728

Ejemplares similares