Advances on the impact of thermal processing on structure and antigenicity of chicken ovomucoid.
Nicoleta StănciucAlexandra Andreea CreţuIuliana BanuIuliana AproduPublished in: Journal of the science of food and agriculture (2018)
Experimental results indicated over 90% reduction of the antigenicity at pH 9.5 and temperature of 100 °C. Significant changes of the linear epitopes exposure and location of the conformational epitopes were highlighted after performing heating molecular dynamics simulations of OVM from 25 °C to 100 °C. © 2017 Society of Chemical Industry.