Allergic Properties of Egg White Proteins in Fermentation

  • Author / Creator
    Zhang, Justina S
  • 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.

  • Subjects / Keywords
  • Graduation date
  • Type of Item
  • Degree
    Master of Science
  • DOI
  • License
    This thesis is made available by the University of Alberta Libraries with permission of the copyright owner solely for non-commercial purposes. This thesis, or any portion thereof, may not otherwise be copied or reproduced without the written consent of the copyright owner, except to the extent permitted by Canadian copyright law.
  • Language
  • Institution
    University of Alberta
  • Degree level
  • Department
    • Department of Agricultural, Food, and Nutritional Science
  • Specialization
    • Food Science and Technology
  • Supervisor / co-supervisor and their department(s)
    • Wu, Jianping (Agricultural, Food and Nutritional Science)
  • Examining committee members and their departments
    • Curtis, Jonathan (Agricultural, Food and Nutritional Science)
    • Gaenzle, Michael (Agricultural, Food and Nutritional Science)