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Effects of deglycosylation and the Maillard reaction on conformation and allergenicity of the egg ovomucoid
- Source :
- Journal of food scienceREFERENCES. 86(7)
- Publication Year :
- 2021
-
Abstract
- Ovomucoid (OVM), known as the major allergen in egg white, has gained increasing concerns in industrialized countries. Here, we found the deglycosylation and Maillard reaction with galactooligosaccharide (GOS) and fructooligosaccharide (FOS) can induce conformational transformation of OVM from other structures (β-turn, strang, and random coils) to α-helix. We also introduced an approach to reduce the allergenicity of Gallus domesticus OVM by Maillard reaction with GOS and FOS. However, the OVM glycated by mannosan (MOS) and deglycosylated OVM exhibited higher allergenicity than native OVM. Therefore, GOS and FOS, especially GOS, could be applied in the reduction of the potential allergenicity of OVM through glycation. Furthermore, these findings may provide new insights into the development of hypoallergenic egg products. PRACTICAL APPLICATION: In this study, the allergenicity and conformation of OVM treated with deglycosylation and glycation (GOS, FOS, and MOS) were investigated. The results would provide a better understanding of the effects of deglycosylation and Maillard reaction with different reducing sugars on the molecular characteristics of OVM and further provide new insights into the development of hypoallergenic egg products.
- Subjects :
- Male
Glycosylation
030309 nutrition & dietetics
Food Handling
Eggs
Molecular Conformation
Oligosaccharides
Ovomucin
03 medical and health sciences
symbols.namesake
chemistry.chemical_compound
0404 agricultural biotechnology
Egg White
Glycation
Animals
Humans
Egg Hypersensitivity
0303 health sciences
Chemistry
Galactooligosaccharide
Fructooligosaccharide
Hypoallergenic
04 agricultural and veterinary sciences
Allergens
040401 food science
Maillard Reaction
Maillard reaction
Biochemistry
symbols
Chickens
Food Science
Egg white
Subjects
Details
- ISSN :
- 17503841
- Volume :
- 86
- Issue :
- 7
- Database :
- OpenAIRE
- Journal :
- Journal of food scienceREFERENCES
- Accession number :
- edsair.doi.dedup.....fadc104a5eb6689f900442cff8b49eb7