کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7598199 1492132 2014 10 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Immunochemical investigation of allergenic residues in experimental and commercially-available wines fined with egg white proteins
ترجمه فارسی عنوان
بررسی ایمونوسیتسیتی باقی مانده های آلرژیک در شراب های آزمایشی و تجاری که با پروتئین های سفید تخم مرغ پوشیده شده اند
کلمات کلیدی
شراب، باقی مانده های آلرژیک، پروتئین های سفید تخم مرغی، عامل خشن،
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
Proteinaceous egg whites are widely used as a fining agent during the production of red wines. Residues of egg white in the final wine could present a risk for individuals allergic to eggs. This study investigated the presence of allergenic residues in both red and white wines fined with egg whites. Experimental and commercially available wines fined with egg whites, with or without subsequent bentonite fining, were studied. Unfined wines were used as negative controls. The physicochemical characteristics of each wine were determined to assess their possible role in enhancing or hindering the elimination of allergenic residues from wine. The amount of egg white protein residues was investigated both by a specifically developed/validated ELISA test and by immunoblotting. Both immunochemical tests used the same anti-total egg white protein antibody and were highly sensitive to the allergen. No egg white protein was detected in the wines studied in either immunochemical test, irrespective of the physicochemical characteristics of the wine, the type and dosage of the fining agent and the oenological process used. The risk of adverse reactions in egg-allergic individuals should therefore be considered negligible, but the exemption from labelling should be allowed only when the absence of residues is confirmed by analytical controls.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 159, 15 September 2014, Pages 343-352
نویسندگان
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