抄録
The effects of combined high-pressure/enzymatic treatment on the proteolysis and antigenicity of ovomucoid (OVM), a dominant allergen in chicken egg white, were investigated. OVM (1.4 mg/ml) was pressurized to 100-600 MPa at 37°C for 30 min prior to chymotrypsin hydrolysis, which was also conducted under high pressures (100-600 MPa). The peptide profile was analyzed by tricine sodium dodecyl sulfate polyacrylamide gel electrophoresis. Residual antigenicity was assayed by enzyme-linked immunosorbent assay and immunodot-blot analysis, using rabbit antisera against OVM and sera from food-allergic patients. Chymotryptic digestion carried out under high pressures enhanced the hydrolysis of OVM and reduced its antigenicity. The greatest reduction in the binding activity of OVM was obtained at a pressure of 400 MPa. Combined high-pressure/enzymatic treatment could be useful for reducing the antigenicity of food proteins.
