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.

为检测正常蛋菜和蛋加工食品中的主要变应原--可溶性类卵粘蛋白(OM)，用兔抗OM血清，用竞争抑制酶联免疫吸附试验(EL ISA)测定了定量标准化的19种蛋菜和蛋加工食品中的可溶性OM。根据鸡蛋内含物计算出正常个人一次进食每种食物中的可溶性有机质含量，并与生鸡蛋中的含量进行比较。用全蛋或稀蛋液制作的其他蛋类菜肴中，油炸鸡蛋的可溶性有机质含量仅为生鸡蛋的1/100，但不能降低。甜甜圈、曲奇等面粉制品中的可溶性有机质含量显着降低，而鱼饼、瓜子中的可溶性有机质含量没有显着降低。这些蛋类菜肴和蛋加工食品中的过敏强度表是根据它们中的可溶性OM量公开的。我们的桌子与目前的其他桌子不同，为了制备低过敏性鸡蛋，蛋黄内容物通过蛋黄上的一张滤纸小口取出，以防止白色污染。在沸腾的氯化钠溶液中制备了热凝聚的无OM白粉。用兔抗OM抗体或虫卵致敏患者血清进行抑制酶联免疫吸附试验，未检测到生蛋黄和凝血蛋白混合物中的可溶性OM。用白色凝固型低变应原鸡蛋制作了布丁、煎蛋卷、海绵蛋糕、蒸糕和甜甜圈。在这些样品的制备过程中进行了一些改进，如添加发酵粉或淀粉，取得了成功。通过简单的改进，估计低过敏性鸡蛋可用于各种蛋类菜肴和蛋加工食品的资源。此外，只需使用厨房用具就可以制备低过敏性的蛋清。

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。