Influence of Different Processings on Egg White’s Antigenicity

Abstract:

In order to have low antigentic egg white product,different enzymes like proteolytic enzymes and non-proteolytic oxidase as well as normal heating applications were utilized to treat egg white.Results of enzyme-liked-immunosorbent assay indicated that egg white treated with bromelain reduced 79.63% of its antigenicity,glucose oxidase and pasteurization(121 ℃,10 min) caused its antigenicity reduced 25.92% and 20.4% respectively.