Yinying Tan

Title: Yinying Tan: Innovator in Allergenicity Reduction

Introduction

Yinying Tan is a notable inventor based in Xianyang, China. He has made significant contributions to the field of food science, particularly in reducing allergenicity in egg products. His innovative approach has the potential to improve the safety and quality of food for individuals with egg allergies.

Latest Patents

Yinying Tan holds a patent for a method titled "Method for efficiently and mildly reducing ovalbumin allergenicity." This invention discloses a technique that promotes the exposure of the ovalbumin allergenic site to the molecular surface through repeated freezing and thawing pretreatment. The method combines transglycosylase and trypsinase for synergistic treatment, effectively reducing the ovalbumin sugar chain and epitope. This results in a significant reduction of allergenicity in ovalbumin and egg foods. Compared to traditional methods, this innovative approach enhances the specificity and effectiveness of egg desensitization while minimizing damage to the nutritional quality of egg proteins. The method shows promise for industrial applications in developing low-allergenicity egg products.

Career Highlights

Yinying Tan is affiliated with Northwest A&F University, where he continues to advance research in food science and allergenicity reduction. His work has garnered attention for its practical applications and potential benefits to consumers with food allergies.

Collaborations

Yinying Tan has collaborated with notable colleagues, including Xiang Duan and Xuebo Liu. Their combined expertise contributes to the ongoing research and development in the field of allergenicity reduction.

Conclusion

Yinying Tan's innovative methods for reducing ovalbumin allergenicity represent a significant advancement in food science. His contributions not only enhance food safety but also open new avenues for the development of low-allergenicity products.