Studies On The Factors That Attribute To The Allergenicity Of Egg White And Development Of Egg White Product With Low Allergenicity

About 35% allergic sufferers are allergic to eggs. At present, there is no effective treatment of egg allergy, strictly avoiding egg contained food is the best choice for patients with egg allergy. However, as the eggs are widely used in food processing, it's hard to avoid contacting with eggs and people might suffer great allergic threat. In this study, different enzyme treatments, heat treatments and two different sugar chain breaking ways were used to see their influence on the structure of egg white antigen. Meanwhile, the use of glucose oxidase and different lactic acid bacteria in egg white resulted in low allergenicity, sweet flavor egg white products with good processing character.Different protease (alkaline protease, papain, protease, neutral protease, bromelain, flavorzyme, pepsin) were used to hydrolyze egg white and it turned out that the antigenicity of the products and the content of disulfide bonds were negatively correlated, and the correlation coefficient was -0.785(P<0.05). Treated with non-protein oxidase to increase the disulfide content of egg white also could reduce its allergenicity, but with the disulfide bonds of egg white allergen content increased, its allesrgenicity only reduced to a certain level. When adding 4mg of GOD (enzyme activity is 122U/mg) in 90mL egg white liquid egg white, when pH was 5.5, temperature was 55℃,25.92% allergens were diminished. The foaming ability of products treated with different enzymes and temperature processing has greatly changed, especially for those treated with high temperature and GOD, yet their foaming stability changes little. At the same time, their emulsion ability remained as before, and their emulsion stability was better than non-treated products except for those treated with bromelain.Removing the egg white N-glycoside chain with HF, and then analyze the structural changes of protein by high performance liquid chromatography (HPLC), circular dichroism (CD), gel electrophoresis (SDS-PAGE) and periodic acid Schiff (PAS) staining. After HF removal of N-glycoside chain, protein secondary structure changes little, but its antigenicity was reduced 27.68%. Yet, removal of O-glycoside with NaI04, though most egg white protein degraded, but its antigenicity is only 7.84% lower, therefore, the ability of N-sugar chain that affect IgE antibodies'recognition is much stronger than O-sugar chain.Experimental results showed that lactic acid fermentation, with 10% Milk and 5% sucrose in egg white medium, fermented by 2% of the lactic acid bacteria A, B, C was a good way to get rid of egg white allergens. By lactic acid bacteria A fermentation, egg white allergenicity has decreased nearly 61%, and it has favorable taste, flavor and texture.