Final Report - EGGALL (Use of microbial transglutaminase to reduce egg protein allergenicity)
Project ID: 235010Funded under: FP7-PEOPLE
This is the final report of the EGGALL project which aimed to investigate whether microbial transglutaminase (mTG) mediated modification could be used to reduce the immunogenic properties of the proteins ovomucoid and ovalbumin present in egg white. The report covers the importance of the project and details the analytical approach undertaken. EGGALL has shown through the application of fundamental science that an enzymatic approach, based on the enzyme mTG can change the digestibility and rheological properties of proteins.
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Record Number: 12359 / Last updated on: 2011-11-14