APPEARANCE OF OVOMUCOID IN COAGULA EGG YOLK PASSING THROUGH FROM SOLUBLE FRACTION OF COAGULATED EGG WITH IN BOILED EGG

DOI 4 Citations 12 References
  • Sakai Kentaro
    Department of Nutrition, School of Medicine, The University of Tokushima
  • Matsuoka Aoi
    Department of Nutrition, School of Medicine, The University of Tokushima
  • Ushiyama Yu
    Department of Nutrition, School of Medicine, The University of Tokushima
  • Shimoda Taeko
    Faculty of Home Economics, Kyushu Women's University
  • Ueda Nobuo
    Faculty of Education, Utsunomiya University

Bibliographic Information

Other Title
  • ゆで卵の作成と放置に伴うオボムコイドの卵黄への浸透

Search this article

Description

Ovomucoid is a egg white protein which has a strog allergenicity with a unique characteristic in heart-noncoagulable one contrast to heat-coagulable other major egg white proteins.By ELISA and immunoblots analysis, ovomucoid was detected in heat-coagulated egg yolk after immediate boiling of hen's egg for 15 min(boiled egg)at the concentration of 4.8±0.8μg/g egg yolk, but not detected in raw egg yolk collected by insertion of a meedle into the egg yolk cavity.Ovomucoid in heart-coagulated egg yolk was increased by standing the boiled eggs at room temperature for 10, 30, 60 and 120 min at the concentration of 7.5±3.4, 17.2±15.1, 28.1±5.9 and 78.8±31.3μg/g egg yolk, respectively. The soluble fraction prepared from heat-coagulated egg white of boiled egg contained 37.7±3.2mg/ml of proteins including 14.2±11.9mg/ml of ovomucoid as a major and miners of detectable ovalbumin and ovotransfferin. Theses results suggested that the appearance of ovomucoid in coagulated egg yolk of boiled egg was due to passing the soluble fraction rich in ovomucoid in heat-coagulated egg white through into the coagulated egg yolk, which may have notable consequences for the present of ovomucoid as a major egg white allergen in yolk egg of boiled egg.

Journal

Citations (4)*help

See more

References(12)*help

See more

Keywords

Details 詳細情報について

Report a problem

Back to top