Enzymatic characterisation of the immobilised Alcalase to hydrolyse egg white protein for potential allergenicity reduction
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- 作者：Anshu Yang ; Caiyun Long ; Jiaheng Xia ; Ping Tong ; Youfei Cheng ; Yan Wang and Hongbing Chen
- 刊名：Journal of the Science of Food and Agriculture
- 出版年：2017
- 出版时间：15 January 2017
- 年：2017
- 卷：97
- 期：1
- 页码：199-206
- 全文大小：752K
- ISSN：1097-0010
文摘
This study examined technique characteristics of the immobilised Alcalase to hydrolyse egg white protein for potential allergenicity reduction. Alcalase was immobilised covalently on carboxyl-functionalised magnetic beads by carbodiimide activation. The technique characteristics of the immobilised Alcalase were investigated, followed by determining the degrees of hydrolysis (DH), immunoglobulin G (IgG) binding, and IgE binding of the digested egg white protein by immobilised Alcalase.