Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Changes of Allergenicity and Conformational Structure of Egg Ovomucoid by Gamma Irradiation in the Basic Condition

  • Kang, Kun-Og (Department of Home Economics, Hankyong National University) ;
  • Lee, Ju-Woon (The Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute) ;
  • Jo, Cheo-Run (The Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute) ;
  • Yook, Hong-Sun (The Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute) ;
  • Byun, Myung-Woo (The Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute)
  • Published : 2002.03.01
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Abstract

This study was conducted to evaluate the possibility of gamma radiation for reducing egg allergies through the observation of conformational and allergenic changes of egg ovomucoid (OM) in basic pH conditions. An OM solution of 2.0 mg/mL was individually prepared with different pH conditions, pH 7.0, 9.0 or 10.0, and was irradiated with the absorbed dose of 10 kGy. Irradiated OM solutions were tested by Ci-ELISA formatted with egg-hypersensitive patients'IgE. Binding abilities of IgE to OM in irradiated solution decreased with the increase of pH. Turbidity of the solution highly increased by irradiation and the increase of pH. A yellowish color was observed in the irradiated OM solution of basic condition. Coagulation of OM by irradiation decreased with the increase of pH, when observed by SDS-PAGE.

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