Food-cooking processes modulate allergenic properties of hen's egg white proteins.

@article{Liu2013FoodcookingPM,
  title={Food-cooking processes modulate allergenic properties of hen's egg white proteins.},
  author={Xiaoyu Liu and Bai-Sui Feng and Xiaoli Kong and Hong Xiu Xu and Xiumin Li and Ping-Chang Yang and Zhigang Liu},
  journal={International archives of allergy and immunology},
  year={2013},
  volume={160 2},
  pages={
          134-42
        }
}
BACKGROUND AND OBJECTIVE Reducing the allergenicity of food allergens can suppress the clinical symptoms of food allergy. The objective of the present study was to investigate the effects of processing on the allergenic properties of hen's egg white proteins. METHODS Eggs were processed by traditional Chinese cooking, including steaming, water boiling, frying, spicing and tea boiling. The contents of processed egg protein were assessed by sodium dodecyl sulfate polyacrylamide gel… CONTINUE READING
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