Production of hypoallergenic egg and the functional evaluation for the resource of egg dishes

为测定普通蛋碟及蛋加工食品中主要过敏原可溶性卵黏液样蛋白（OM）含量，采用兔抗OM血清竞争抑制ELISA法对19种定量标准化蛋碟及蛋加工食品中的可溶性OM进行了分析。从鸡蛋的含量中得到每一种食物在正常个人饮食中一次摄入的可溶性OM量，并与生鸡蛋中的含量进行比较。在硬煎蛋中，可溶OM比生鸡蛋减少了1/100，而在其他鸡蛋培养皿中，使用全蛋或稀释的鸡蛋溶液则没有减少。甜甜圈和饼干等小麦粉制品的可溶性OM含量明显下降，而鱼饼和鱼卷饼的可溶性OM含量则没有明显下降。这些蛋碟和蛋加工食品的致敏强度表是根据其中的可溶性OM量公开的。我们的桌子和其他在座的桌子不一样。在制备低过敏性鸡蛋时，用一张滤纸在蛋黄上开一个小口取出蛋黄，以抑制蛋白污染。在沸腾的NaCl溶液中制备无om热凝白。用兔抗OM或鸡蛋致敏患者血清进行抑制酶联免疫吸附试验，在生蛋黄和凝固蛋白混合物中未检出可溶性OM。尝试用白凝低致敏鸡蛋制作布丁、煎蛋卷、海绵蛋糕、蒸汽蛋糕和甜甜圈。在这些样品的制备中进行了一些改进，如添加发酵粉或淀粉是成功的。通过简单的改进，估计这种低过敏性鸡蛋可用于各种蛋菜和蛋加工食品。此外，低过敏性蛋清制备是可能的，只需厨房用具。

To determine soluble ovomucoid (OM), a major allergen, in normal egg dishes and egg-processed food, soluble OM in quantitatively standardized nineteen egg dishes and egg-processed food were analysed with competitive inhibition ELISA using rabbit anti OM serum. Soluble OM amount in the once intake of each food by normal personal eating was obtained from the egg content, and compared with that in a raw egg. The soluble OM in the hard fried egg was decreased in 1/100 of raw egg but not in other egg dishes using whole egg or diluted egg solution. The soluble OM in wheat flour product such as doughnut and cookies decreased remarkably but not in fish cakes and awayuki-kan. A table of allergenic strength in these egg dishes and egg-processed foods was publicly on the basis of the soluble OM amounts in them. Our table was different from other present tables.For preparation of hypoallergenic egg, egg yolk content was taken out through a small opening of a piece of filter paper over the egg yolk to inhibit white contamination. Heat-coagulated OM-free white was prepared in the boiling NaCl solution. The soluble OM did not detected in the mixture of the raw yolk and coagulated white by inhibition ELISA using rabbit anti-OM or serum of patients sensitized with egg. Preparation of pudding, omelet, sponge cake, steam cake and doughnut were tried by using the white-coagulated hypoallergenic egg. Some improvements in the preparation of these samples such as addition of baking powder or starch were successful. The hypoallergenic egg was estimated to be available the resources of various egg dishes and egg-processed foods by the simple improvements. Additionally, hypoallergenic egg white preparation was possible simply by kitchen utensils.