earticle

영어

Although pork is a important resource of protein, it occasionally caused allergy reaction to patients who have pork allergy. The ultimate purposes of this study are to search for processing conditions which will apply to hypoallergenic product. Heating, microwave and sonication have been used to process food and known to change the allergenicity of food. Each physical treated pork extract underwent ci-ELISA with the IgG in order to evaluate its allergenicity. As a result of ci-ELISA, SDS-PAGE and immunoblotting, autoclave was the most effective method in physical treatments. From these results, pork ham treated with autoclave (121℃, 10 and 30 min) and gamma-irradiation (1, 3, 10 and 20 kGy) to examine implement possibility in hypoallergenic pork. Compared with untreated ham, binding ability of pork ham treated with autoclave (10 and 30 min) and gamma-irradiation (10 and 20 kGy) was desreased.