Evaluation of effects of gamma radiation in alergenic proteins of laying hens eggs

Abstract

Although to be considerate the most completed food and, nutritionally indicated to be part of a health diet, the egg is reason of a lot feed disease, especially for children. The radiation has been used in studies not only how to control microorganisms, but also by its molecular structural action of the substances, it has been employed to reduce the allergens effects. The aim of this study is evaluate the effects of gamma radiation (60Co) beside proteins, being able the acceptation of the feed, for genetic intolerant individual. Fresh and dry frozen eggs will be utilized and dry frozen eggs obtained of another experiment with annatto. The samples will be submitted to gamma radiation (60Co). Antibody will be produce in laboratory that will be use in experiment to evaluate the allergenicity of ovomucoid, ovoalbumin, ovotransferrin and lisozin proteins. The samples, later to the radiation, will be analyzed the alergenic proteins with the techniques: HPLC, ELISA, Electrophoresis, and Western Blot analyses. (AU)