Artículo

Jiménez-Saiz, R.; Ruiz-Henestrosa, V.M.P.; López-Fandiño, R.; Molina, E. "In vitro digestibility and allergenicity of emulsified hen egg" (2012) Food Research International. 48(2):404-409
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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. © 2012 Elsevier Ltd.

Registro:

Documento: Artículo
Título:In vitro digestibility and allergenicity of emulsified hen egg
Autor:Jiménez-Saiz, R.; Ruiz-Henestrosa, V.M.P.; López-Fandiño, R.; Molina, E.
Filiación:Institute of Food Science Research (CIAL) CSIC-UAM, C/Nicolás Cabrera, 9, 28049, Madrid, Spain
Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428, Buenos Aires, Argentina
Palabras clave:Allergenicity; Egg; Emulsion; Food matrix; IgE-binding; In vitro digestion; Allergenicity; Egg; Food matrixes; IgE-binding; In-vitro; Adsorption; Allergies; Emulsions; Proteins; Emulsification
Año:2012
Volumen:48
Número:2
Página de inicio:404
Página de fin:409
DOI: http://dx.doi.org/10.1016/j.foodres.2012.05.013
Título revista:Food Research International
Título revista abreviado:Food Res. Int.
ISSN:09639969
CODEN:FORIE
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09639969_v48_n2_p404_JimenezSaiz

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Citas:

---------- APA ----------
Jiménez-Saiz, R., Ruiz-Henestrosa, V.M.P., López-Fandiño, R. & Molina, E. (2012) . In vitro digestibility and allergenicity of emulsified hen egg. Food Research International, 48(2), 404-409.
http://dx.doi.org/10.1016/j.foodres.2012.05.013
---------- CHICAGO ----------
Jiménez-Saiz, R., Ruiz-Henestrosa, V.M.P., López-Fandiño, R., Molina, E. "In vitro digestibility and allergenicity of emulsified hen egg" . Food Research International 48, no. 2 (2012) : 404-409.
http://dx.doi.org/10.1016/j.foodres.2012.05.013
---------- MLA ----------
Jiménez-Saiz, R., Ruiz-Henestrosa, V.M.P., López-Fandiño, R., Molina, E. "In vitro digestibility and allergenicity of emulsified hen egg" . Food Research International, vol. 48, no. 2, 2012, pp. 404-409.
http://dx.doi.org/10.1016/j.foodres.2012.05.013
---------- VANCOUVER ----------
Jiménez-Saiz, R., Ruiz-Henestrosa, V.M.P., López-Fandiño, R., Molina, E. In vitro digestibility and allergenicity of emulsified hen egg. Food Res. Int. 2012;48(2):404-409.
http://dx.doi.org/10.1016/j.foodres.2012.05.013