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Permanent link (DOI): https://doi.org/10.7939/R3BX21

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Allergic Properties of Egg White Proteins in Fermentation Open Access

Descriptions

Other title
Subject/Keyword
egg
allergy
fermentation
Type of item
Thesis
Degree grantor
University of Alberta
Author or creator
Zhang, Justina S
Supervisor and department
Wu, Jianping (Agricultural, Food and Nutritional Science)
Examining committee member and department
Gaenzle, Michael (Agricultural, Food and Nutritional Science)
Curtis, Jonathan (Agricultural, Food and Nutritional Science)
Department
Department of Agricultural, Food, and Nutritional Science
Specialization
Food Science and Technology
Date accepted
2012-09-27T16:02:56Z
Graduation date
2012-09
Degree
Master of Science
Degree level
Master's
Abstract
Eggs are an economical source of nutrient rich food containing essential nutrients but are also one of the eight most common foods causing allergy today. Eggs are present in a wide variety of foods including sauces, bread and pasta. A novel method for the production of hypoallergenic egg ingredients should be developed. Fermentation of egg white proteins in sourdough was studied and revealed that ovotransferrin was degraded. No significant change was noted in ELISA while immunoblot showed elimination of IgE binding to the single protein ovotransferrin. Fermentation of egg white solutions and extracted ovomucoid was also studied and revealed that A. oryzae fermented samples showed a decrease in IgE binding with a minor shift in ovalbumin-related protein Y, characterized by LC ESI-MS and MS/MS. The use of fermentation as a pretreatment in ovomucoids’ susceptibility to enzymatic hydrolysis showed that there was no significant difference before and after fermentation.
Language
English
DOI
doi:10.7939/R3BX21
Rights
Permission is hereby granted to the University of Alberta Libraries to reproduce single copies of this thesis and to lend or sell such copies for private, scholarly or scientific research purposes only. Where the thesis is converted to, or otherwise made available in digital form, the University of Alberta will advise potential users of the thesis of these terms. The author reserves all other publication and other rights in association with the copyright in the thesis and, except as herein before provided, neither the thesis nor any substantial portion thereof may be printed or otherwise reproduced in any material form whatsoever without the author's prior written permission.
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