Department of Applied Biological Science, Tokyo University of Agriculture and Technology, Tokyo, Japan.
Division of Animal Life Science, Tokyo University of Agriculture and Technology, Tokyo, Japan.
Biosci Biotechnol Biochem. 2021 Nov 24;85(12):2442-2449. doi: 10.1093/bbb/zbab171.
The high-temperature water treatment is one of the methods used to reduce the molecular weight of proteins. In this study, in order to establish a practical method for preparing hypoallergenic materials using the high-temperature water treatment, we investigated the effects of processing temperature on the antigenicity and allergenicity of a food allergen. Additionally, the foaming ability of the samples was also evaluated as a function desired in the food industry. We used ovalbumin as a model allergen. As a result, although there was no significant difference among the samples treated with different processing temperatures, all the antigens treated with high-temperature water showed a decrease in antigenicity and allergenicity. In addition, when ovalbumin was treated at a temperature of 130 °C or higher, there was a significant improvement in foaming properties. These findings indicate that high-temperature water treatment is a potential strategy for preparing practical hypoallergenic materials.
高温水处理是降低蛋白质分子量的方法之一。在这项研究中，为了建立使用高温水治疗制备低变应原性材料的实用方法，我们研究了加工温度对食物变应原的抗原性和变应原性的影响。此外，还评估了样品的起泡能力，这是食品工业所需要的。我们使用卵清蛋白作为模型变应原。结果表明，尽管用不同加工温度处理的样品之间没有显著差异，但用高温水处理的所有抗原均显示出抗原性和变应原性降低。此外，当卵清蛋白在 130°C 或更高温度下处理时，起泡性能显著提高。这些发现表明，高温水处理是制备实用低变应原性材料的一种有潜力的策略。
