**8. Eggs**

For egg proteins, Lee et al. (2005) produced cakes containing layer of egg white that were gamma-irradiated with 10 or 20kGy in study promoted by them. The ovalbumin present decreased its allergenicity by irradiation and processing. Egg white irradiated for reducing the egg allergy could be used for producing a safer cake [23]. And then, Lee et al. [24] treated hen egg ovomucoid at basic pH irradiated at 10 kGy, heated at 100°C for 15 min, or both treatments were applied. The combination of irradiation and heating was very effective in reducing the amount of intact ovomucoid regardless of the pH condition. For Kume and Matsuda [7], the principle of the effect can be demonstrated in case of ovalbumin and bovine serum albumin in solution (0.2% in 0.01 M phosphate buffer, pH 7.4). These proteins were irradiated with a high dose of the order of 8 kGy (units for intensity characterization of ionization by gamma irradiation). This process besides inactivation of microorganisms induced the production of protein aggregates and degraded fragments with reactivity to the specific antibodies. The main part of conformation-dependent reactivity, spatial antigenic structure (conformational epitope), was lost, but some antigenicity persisted.

In their study, Kim et al. [25] was carried out to evaluate the changes in the allergenic and antigenic properties of hen's egg albumin (ovalbumin) with the combination of heat and gamma irradiation treatment. They found that the ovalbumin's capacity to connect to mouse lgG modified upon heating at 167°F and its capacity to connect to egg-allergic IgE modified upon heating at 176°F. The ELISAs introduced that egg-allergic IgE did not identify ovalbumin very well when warmish at ≥176°F, while mouse lgG maintained better activity under these requirements specimen treated by irradiation followed by warming. For that, these consequences demonstrate that allergies induced by ovalbumin could be effectively decreased by the blend of warm and gamma irradiation treatment.

Lee et al. [24] in their study evaluated the effect of a treatment combining gamma radiation and heating on the allergenic properties of hen's egg ovomucoid under basic pH conditions. They observed that the concentration of unimpaired ovomucoid reduced with irradiation or warming, and the fee of the reduction was larger for a basic pH requirement than for the physiological requirement. Ultimately, they concluded that the blend of irradiation and heating was very effective in reducing the amount of intact ovomucoid regardless of the pH condition. After treatment, the renovation of the pH to 7.4 did not affect the concentration of ovomucoid. The results of this study indicate that a combination of irradiation and warming might be an effective way for decreasing egg hypersensitivity resulting from ovomucoid.
