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

低过敏鸡蛋的生产及鸡蛋菜肴资源的功能评价

• 批准号: 12680147
• 负责人: KATO Yasuko
• 金额: $ 2.24万
• 依托单位: Kawasaki University of Medical Welfare
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (C)
• 财政年份: 2000
• 资助国家: 日本
• 起止时间: 2000 至 2001
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-12680147/
• 关键词: HYPOALLERGENICEGG; OVOMUCOID; OCOMUCOID FREE EGG; TABLE OF EGG ALLERGENIC STRENGTH; EGG-PROCESSED FOODS; EGG DISHES; COAGULATED EGG WHITE; COMPETITIVENHIBITION; 卵アレルギー; アレルゲン活性強弱表

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.

为了测定正常鸡蛋菜肴和鸡蛋加工食品中的主要过敏原可溶性卵类粘蛋白（OM），使用兔抗 OM 血清，通过竞争性抑制 ELISA 分析了定量标准化的 19 个鸡蛋菜肴和鸡蛋加工食品中的可溶性 OM。从鸡蛋含量中获得正常个人饮食中每种食物一次摄入的可溶性OM量，并与生鸡蛋中的可溶性OM量进行比较。硬煎蛋中的可溶性 OM 比生鸡蛋降低了 1/100，但在其他使用全蛋或稀释蛋液的蛋类菜肴中则没有降​​低。小麦粉制品（如甜甜圈和饼干）中的可溶性 OM 显着下降，但鱼饼和awayuki-kan 中的可溶性 OM 却没有显着下降。这些鸡蛋菜肴和鸡蛋加工食品的致敏强度表是根据其中的可溶性 OM 含量公开的。我们的桌子与其他现有的桌子不同。为了制备低过敏性鸡蛋，通过在蛋黄上盖上一张滤纸的小开口取出蛋黄内容物，以抑制白色污染。在沸腾的 NaCl 溶液中制备热凝固的不含 OM 的白色。使用兔抗OM或鸡蛋致敏患者血清进行抑制ELISA，在生蛋黄和凝固蛋白的混合物中未检测到可溶性OM。尝试使用防过敏白凝蛋制作布丁、煎蛋卷、海绵蛋糕、蒸蛋糕和甜甜圈。对这些样品的制备进行了一些改进，例如添加发酵粉或淀粉，取得了成功。低过敏性鸡蛋估计可以通过简单的改进来利用各种鸡蛋菜肴和鸡蛋加工食品的资源。此外，只需使用厨房用具即可制备低过敏性蛋清。

项目成果

加藤保子: "卵料理と卵添加加工品のアレルゲン"調理科学. 35(1). 84-90 (2002)

加藤康子：“鸡蛋菜肴和添加鸡蛋的加工产品中的过敏原”《烹饪科学》35(1)。

加藤保子: "Ovomucoid nendered insoluble by Heating with Wheat gluten but not with milk casein"Biosci.Biotechnol.Biochem.. 64・1. 198-201 (2000)

加藤靖子：“卵粘蛋白通过与小麦面筋加热而不与牛奶酪蛋白一起变得不可溶”Biosci.Biotechnol.Biochem.. 64・1 (2000)。

小澤慶子, 加藤保子: "家庭の調理器具を用いた鶏卵白の低アレルゲン化方法"アレルギー科. 12. 207-212 (2001)

Keiko Ozawa、Yasuko Kato：“使用家用烹饪器具制作低过敏性鸡蛋清的方法”过敏系 12. 207-212 (2001)。

加藤 保子: "卵料理と卵添加加工品のアレルゲン"日本調理科学会誌. 35. 84-90 (2002)

加藤靖子：“鸡蛋菜肴和添加鸡蛋的加工产品中的过敏原”日本烹饪学会杂志 35. 84-90 (2002)。

K, Ozawa.K, Kobayashi. And Y, Kato: "Preparation of hypoallergenic egg for cooking and Evaluation of its allergenic antivity"Journal of Japanese Society of Nutrition and Food Science. 53(2). 59-64 (2000)

K，小泽。K，小林。