Por favor, use este identificador para citar o enlazar a este item:
http://hdl.handle.net/10261/101353
COMPARTIR / EXPORTAR:
SHARE CORE BASE | |
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE | |
Título: | In vitro digestibility and allergenicity of emulsified hen egg |
Autor: | Jiménez Saiz, Rodrigo CSIC ORCID; Ruiz-Henestrosa, Víctor M. P.; López-Fandiño, Rosina CSIC ORCID ; Molina, Elena CSIC ORCID | Palabras clave: | Egg In vitro digestion Food matrix IgE-binding Allergenicity Emulsion |
Fecha de publicación: | 2012 | Editor: | Elsevier | Citación: | Food Research International 48(2): 404-409 (2012) | Resumen: | 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. | URI: | http://hdl.handle.net/10261/101353 | DOI: | 10.1016/j.foodres.2012.05.013 | Identificadores: | doi: 10.1016/j.foodres.2012.05.013 issn: 0963-9969 e-issn: 1873-7145 |
Aparece en las colecciones: | (CIAL) Artículos |
Ficheros en este ítem:
Fichero | Descripción | Tamaño | Formato | |
---|---|---|---|---|
accesoRestringido.pdf | 15,38 kB | Adobe PDF | Visualizar/Abrir |
CORE Recommender
SCOPUSTM
Citations
18
checked on 24-abr-2024
WEB OF SCIENCETM
Citations
18
checked on 27-feb-2024
Page view(s)
354
checked on 18-may-2024
Download(s)
127
checked on 18-may-2024
Google ScholarTM
Check
Altmetric
Altmetric
NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.