Impact of food processing on the structural and allergenic properties of egg white
Impact of food processing on the structural and allergenic properties of egg white
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DOI：
10.1016/j.tifs.2018.06.005
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发表时间：
2018-08
影响因子：
15.3
通讯作者：
Yao Zhu;S. Vanga;Jin Wang;V. Raghavan
中科院分区：
文献类型：
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作者：
Yao Zhu;S. Vanga;Jin Wang;V. Raghavan
背景鸡蛋是最有营养的食物之一，容易获得，它已成为世界各地最受欢迎的主要营养素如脂质和蛋白质的来源。然而，鸡蛋会引发严重的过敏反应，特别是在婴儿和儿童中。这些反应主要是IgE介导的，伴有一系列与鼻和喉相关的症状，并可进一步导致危及生命的过敏反应。迄今为止，共有10种过敏原被确认，研究人员正在积极研究它们的结构-功能关系，这可能有助于降低过敏发生率。鸡蛋白色中含有丰富的主要过敏原，包括卵清蛋白（OA）、卵类粘蛋白（OVM）、卵转铁蛋白（OVT）和溶菌酶（Lys）。除过敏原外，存在于鸡蛋白色中的抗生物素蛋白由于其抗营养特性也被广泛研究。已知抗生物素蛋白与生物素形成复合物，使其无法吸收。范围和方法本综述着重于热处理和非热处理方法对各种蛋蛋白的结构和功能特性的影响，包括广泛的过敏原和抗营养素。关键发现和结论包括各种非热技术在内的新型加工技术在减少鸡蛋过敏反应方面显示出良好的效果。抗营养素如抗生物素蛋白可以在高压处理和热处理的组合下部分失活。
BackgroundEgg is one of the most nutritious foods that is easily available and it has become a favorite source of major nutrients like lipids and proteins around the world. However, eggs can trigger severe allergic reactions, especially in infants and children. The reactions are mostly IgE-mediated with a range of symptoms related to nose and throat and further can lead to life-threatening anaphylaxis. A total of ten allergens have been recognized to date and researchers are actively working on understanding their structure-function relationship which could help reduce the allergy incidences. Major egg allergens are abundant in egg white which include ovalbumin (OA), ovomucoid (OVM), ovotransferrin (OVT) and lysozyme (Lys). In addition to allergens, avidin present in egg white is also extensively studied due to its anti-nutritional properties. Avidin is known to form a complex with biotin which makes it unavailable for absorption.Scope and approachThis review focuses on the effects of thermal and non-thermal processing methods on the structure and functional properties of various egg proteins including a wide range of allergens and anti-nutrients.Key findings and conclusionsNovel processing techniques including various non-thermal techniques show promising results in reducing the allergic reactions of egg. Anti-nutrients like avidin can be partly inactivated under combined high-pressure processing and heat treatment.