Mechanisms of plastein formation influence the IgE-binding activity of egg white protein hydrolysates after simulated static digestion

Abstract Egg is the second most common food allergen among infants and young children. This work investigated the influence of plastein reaction on immunoglobulin E (IgE)-binding activities of egg white protein hydrolysates after simulated gastrointestinal (GIT) digestion. Compared to hydrolysate precursors, the IgE-binding activity of Pepsin-Plastein significantly decreased from 35±7% to 8±2% (P