CORDIS Project
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This project explores the use of transglutaminase to modify egg white proteins, specifically ovomucoid and ovalbumin, to reduce their allergenic potential. The research aims to develop strategies for managing egg allergies in children by altering the proteins' immunoreactivity through enzymatic modification.
The aim of this proposal is to investigate whether transglutaminase mediated modification can be used to reduce the allergenic potential of ovomucoid and ovalbumin present in egg white.
The rising levels of allergies are a serious cause for concern within the European Union, especially in children.
Allergic diseases affect between 10-20% of the population and usually start during infancy, childhood or adolescence, and up to 5% children have food allergy (www.foodallergy.org).
Food allergies are…
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