Enzymatic degradation of ovalbumin by various proteases

Kiyoshi Matsumoto, Tetsuro Yoshimaru, Toshiro Matsui, Yutaka Osajima

Research output: Contribution to journalArticlepeer-review

4 Citations (Scopus)

Abstract

An investigation was made of the enzymatic hydrolysis of ovalbumin (OVA), a major allergen in egg white, by various acid and alkaline proteases. Protease YP-SS (acid protease) from Aspergillus niger and alcalase (alkaline protease) from Bacillus licheniformis were found to be useful for the degradation of OVA, respectively. OVA was almost totally hydrolyzed within 15 hr at 37°C by alcalase. Alcalase acted rapidly to hydrolyze OVA, with about 90% of OVA being hydrolyzed within 30 min., the reaction then proceeded more slowly. The antigenicity of the OVA hydrolysate was investigated with IgG raised in rats against OVA and it was apparent that the antigenicity had been almost completely destroyed.

Original languageEnglish
Pages (from-to)239-245
Number of pages7
JournalJournal of the Faculty of Agriculture, Kyushu University
Volume41
Issue number3-4
Publication statusPublished - Mar 1 1997

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Agronomy and Crop Science

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