[Y1～17]ポスター（若手）

[Y-3, C-2] Changes in solubility and antigenicity of egg white proteins in boiled egg during boiling times

*Michihiro Naito¹, Ai Ootsu¹, Kyoka Kurokawa¹, Yukiko Iwawaki¹, Toshihiko Tomioka¹, Komei Ito², Hidehiko Izumi¹ (1.Nagoya University of Arts and Sciences, 2.Aichi Children's Health and Medical Center)

Keywords:Boiled egg, Egg white proteins, Solubility, Antigenicity