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Egg White Food Ladder: Evaluation of Cooking Effect on Hen's Egg White
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.advisor | 이, 수영 | - |
| dc.contributor.author | GANTULGA, PUREVSAN | - |
| dc.date.accessioned | 2025-01-17T06:43:12Z | - |
| dc.date.available | 2025-01-17T06:43:12Z | - |
| dc.date.issued | 2024 | - |
| dc.identifier.uri | http://repository.ajou.ac.kr/handle/201003/33671 | - |
| dc.language.iso | en | - |
| dc.title | Egg White Food Ladder: Evaluation of Cooking Effect on Hen's Egg White | - |
| dc.type | Thesis | - |
| dc.identifier.url | http://dcoll.ajou.ac.kr:9080/dcollection/jsp/common/DcLoOrgPer.jsp?sItemId=000000033753 | - |
| dc.subject.keyword | Egg white proteins | - |
| dc.subject.keyword | Food allergy | - |
| dc.subject.keyword | Cooking | - |
| dc.subject.keyword | Allergenicity | - |
| dc.description.degree | Doctor | - |
| dc.contributor.department | 대학원 의학과 | - |
| dc.contributor.affiliatedAuthor | GANTULGA, PUREVSAN | - |
| dc.contributor.affiliatedAuthor | 이, 수영 | - |
| dc.date.awarded | 2024 | - |
| dc.type.local | Theses | - |
| dc.citation.date | 2024 | - |
| dc.embargo.liftdate | 9999-12-31 | - |
| dc.embargo.terms | 9999-12-31 | - |
| dc.description.tableOfContents | Ⅰ. Introduction 1
Ⅱ. Materials and Methods 4 A. Part Ⅰ. Crude extract preparation of various cooked hen's egg white and setup experimental protocol 4 1. Materials 4 2. Crude extract preparation procedure 4 3. SDS-PAGE 7 4. Study sera population 7 5. Setup of Raw Egg White Immunoblot protocol 8 a. Protocol 1 8 b. Protocol 2 9 c. Protocol 3 9 d. Protocol 4 9 6. Setup of various Egg White protein Immunoblot protocol 10 a. Protocol 1 10 b. Protocol 2 10 7. ELISA protocol set-up 11 B. Part Ⅱ. Evaluation of immunoglobulin IgE binding capacities in egg ladder 12 1. Study sera population 12 2. IgE-Immunoblot 12 3. Individual IgE ELISA 13 4. Inhibition ELISA 14 5. Statistical analysis 14 Ⅲ. Results 15 A. PART Ⅰ. Crude extract preparation of various cooked hen's egg white and experimental protocol set-up 15 1. SDS-PAGE protein profiles of crude raw, scramble, boiled, short-baked and long-baked HEW 15 2. Study patient sera of setup protocol 15 3. Setup of Raw Egg White Immunoblot protocol 16 a. Protocol 1 16 b. Protocol 2 16 c. Protocol 3 16 d. Protocol 4 17 4. Setup of Various Egg White proteins Immunoblot protocol 17 a. Protocol 1 17 b. Protocol 2 17 B. PART Ⅱ. Evaluation of immunoglobulin IgE-binding capacities in egg ladder 28 1. Clinical and immunological characteristics of patients 28 2. Specific IgE levels in the tested sera 28 3. IgE Immunoblot 29 4. IgE Individual ELISA 29 5. IgE Inhibition ELISA of raw EW extract 30 IV. Discussion 37 V. Conclusion 40 References 41 국문요약 44 | - |
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