000165781 001__ 165781
000165781 005__ 20260113234335.0
000165781 0248_ $$2sideral$$a62459
000165781 037__ $$aART-2007-62459
000165781 041__ $$aeng
000165781 100__ $$aJulia, S.
000165781 245__ $$aEffect of Heat Treatment on Hen's Egg Ovomucoid: An Immunochemical and Calorimetric Study
000165781 260__ $$c2007
000165781 5203_ $$aEgg causes a great number of allergies, being the allergenic proteins mainly contained in the white fraction. Among white proteins, ovomucoid is one of the most allergenic and can be considered as a good marker to detect egg in foods due to its high thermostability. We have studied the effect of heat treatment on ovomucoid immunoreactivity by ELISA and its denaturation in different media by differential scanning calorimetry (DSC). Ovomucoid was subjected to heat treatment in a range from 85 to 95 C in buffer at pH 7.4. D values were obtained for the process of loss of immunoreactivity at the different temperatures and the Z value was of 15.6 C. DSC of ovomucoid has been performed in two different buffers, at neutral or basic pH, and also in egg white. It has been found that ovomucoid is more thermoresistant at basic than at neutral pH. Furthermore, the resistance of ovomucoid in egg white is different to that observed in buffer at the same pH.
000165781 540__ $$9info:eu-repo/semantics/closedAccess$$aAll rights reserved$$uhttp://www.europeana.eu/rights/rr-f/
000165781 590__ $$a2.271$$b2007
000165781 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b10 / 103 = 0.097$$c2007$$dQ1$$eT1
000165781 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000165781 700__ $$0(orcid)0000-0001-5964-823X$$aSanchez,L.$$uUniversidad de Zaragoza
000165781 700__ $$0(orcid)0000-0003-2555-8425$$aPerez,M. D.$$uUniversidad de Zaragoza
000165781 700__ $$aLavilla,M.$$uUniversidad de Zaragoza
000165781 700__ $$0(orcid)0000-0003-0862-9893$$aConesa,C.$$uUniversidad de Zaragoza
000165781 700__ $$0(orcid)0000-0001-5373-9210$$aCalvo,M.$$uUniversidad de Zaragoza
000165781 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000165781 773__ $$g40, 5 (2007), 603-612$$pFood res. int.$$tFood Research International$$x0963-9969
000165781 8564_ $$s449126$$uhttps://zaguan.unizar.es/record/165781/files/texto_completo.pdf$$yVersión publicada
000165781 8564_ $$s2362956$$uhttps://zaguan.unizar.es/record/165781/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000165781 909CO $$ooai:zaguan.unizar.es:165781$$particulos$$pdriver
000165781 951__ $$a2026-01-13-22:08:13
000165781 980__ $$aARTICLE