| アイテムタイプ |
紀要論文 / Departmental Bulletin Paper(1) |
| 公開日 |
2009-07-22 |
| タイトル |
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|
タイトル |
加工操作による卵白抗原・オボムコイドの低減化に及ぼす影響 |
| タイトル |
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|
タイトル |
The influence to the decrease of antigen ovomucoid in egg white by the processing operation |
|
言語 |
en |
| 言語 |
|
|
言語 |
jpn |
| 資源タイプ |
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|
資源タイプ識別子 |
http://purl.org/coar/resource_type/c_6501 |
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資源タイプ |
departmental bulletin paper |
| ID登録 |
|
|
ID登録 |
10.14993/00000426 |
|
ID登録タイプ |
JaLC |
| 著者 |
鎌田, 陽子
宮長, 恭子
松井, 美恵
深田, 瑠美
高橋, 享子
Miyanaga, Kyoko
Matsui, Mie
Fukada, Rumi
|
| 抄録 |
|
|
内容記述タイプ |
Abstract |
|
内容記述 |
In most cases, egg allergy is caused by ovomucoid (OM) in egg white. OM is said as allergen of egg whites. Determine the quantity of OM in processed foods containing egg is important for allergy patients. Antigen OM in processed foods of egg were determined as the amount of the soluble OM by ELISA using OMmAb (monoclonal antibody 4-8D). Processing operations were used that baked (170℃), steamed (98℃) and high-pressure-treated (686Mpa) to egg whites. Antigenicty of steamed OM decreased than non-heating OM. Antigenicity of baked and steamed egg white decreased than non-heating egg white. Antigenicity of OM in baked egg-processed foods that were supplemented with wheat and milk decreased than non-heating egg. However, antigenicity of OM in baked egg-processed foods without other materials was remarkably weaker than that of non-heating egg. |
| 書誌情報 |
武庫川女子大学紀要. 自然科学編
巻 50,
p. 103-107,
発行日 2003-03-31
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| ISSN |
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収録物識別子タイプ |
ISSN |
|
収録物識別子 |
0916-3123 |
| 書誌レコードID |
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|
収録物識別子タイプ |
NCID |
|
収録物識別子 |
AN10187277 |
P103-107.pdf (351.0 kB)
