Journal article
IgE-binding and in vitro gastrointestinal digestibility of egg allergens in the presence of polysaccharides
Abstract
This work studies the IgE-binding and in vitro gastrointestinal digestibility of the main egg allergens, ovalbumin (OVA) and ovomucoid (OM), in the presence of pectin (P), gum arabic (G) and xylan (X), functional biopolymers commonly used in the food industry. To this aim, solutions of OVA or OM and P, G or X were digested by using a model that mimics physiological conditions. Gastric and duodenal digests were analysed by SDS-PAGE, RP-HPLC and …
Authors
Jiménez-Saiz R; López-Expósito I; Molina E; López-Fandiño R
Journal
Food Hydrocolloids, Vol. 30, No. 2, pp. 597–605
Publisher
Elsevier
Publication Date
March 2013
DOI
10.1016/j.foodhyd.2012.07.014
ISSN
0268-005X