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dc.contributor.author
Jiménez Saiz, Rodrigo
dc.contributor.author
Pizones Ruiz Henestrosa, Víctor Manuel
dc.contributor.author
López Fandiño, Rosina
dc.contributor.author
Molina, Elena
dc.date.available
2023-05-30T14:25:01Z
dc.date.issued
2012-10
dc.identifier.citation
Jiménez Saiz, Rodrigo; Pizones Ruiz Henestrosa, Víctor Manuel; López Fandiño, Rosina; Molina, Elena; In vitro digestibility and allergenicity of emulsified hen egg; Elsevier Science; Food Research International; 48; 2; 10-2012; 404-409
dc.identifier.issn
0963-9969
dc.identifier.uri
http://hdl.handle.net/11336/198943
dc.description.abstract
Whole hen egg produced a fine stable O/W emulsion. The presence of egg proteins as part of the emulsion did not change their IgE binding, but it slightly increased the digestibility of the main allergens present in the egg-white. The observation that egg white proteins, forming part of an emulsion system did not become a much more effective substrate for pepsin indicates that, in the case of egg white proteins, there were not adsorption-induced changes that would considerably increase their flexibility and proteinase susceptibility.The increased digestibility of the emulsion resulted in a slightly lower IgE-binding capacity of the in vitro gastric and duodenal digests compared to those obtained from the egg in solution.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier Science
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
ALLERGENICITY
dc.subject
EGG
dc.subject
EMULSION
dc.subject
FOOD MATRIX
dc.subject
IGE-BINDING
dc.subject
IN VITRO DIGESTION
dc.subject.classification
Otras Ingeniería Química
dc.subject.classification
Ingeniería Química
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
In vitro digestibility and allergenicity of emulsified hen egg
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2023-04-26T16:43:33Z
dc.journal.volume
48
dc.journal.number
2
dc.journal.pagination
404-409
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Jiménez Saiz, Rodrigo. Consejo Superior de Investigaciones Científicas; España
dc.description.fil
Fil: Pizones Ruiz Henestrosa, Víctor Manuel. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: López Fandiño, Rosina. Consejo Superior de Investigaciones Científicas; España
dc.description.fil
Fil: Molina, Elena. Consejo Superior de Investigaciones Científicas; España
dc.journal.title
Food Research International
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0963996912001767
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.foodres.2012.05.013
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