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Article: Extractability, stability, and allergenicity of egg white proteins in differently heat-processed foods.(FOOD COMPOSITION AND ADDITIVES)(Report)
- Article from:
- Journal of AOAC International
- Article date:
- March 1, 2007
- Author:
CopyrightCOPYRIGHT 2007 AOAC International. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Hen's egg white protein is a major cause of food allergy, and a considerable number of countries have introduced labeling directions for processed food products. To control compliance with these regulations, analytical assays for the detection of egg in manufactured foods have been developed. In this study, we have tested the performance of 3 commercially available kits for quantitative egg analysis using 6 model heat-processed foods. The 3 assays worked well under standard conditions with soluble egg white proteins, but only the kit using a denaturing-reducing extraction buffer detected egg in complex heat-treated food matrixes. The differently extracted food samples were ...