Yutang Wang

Title: Yutang Wang: Innovator in Allergen Reduction Technology

Introduction

Yutang Wang 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 quality of life for individuals with egg allergies.

Latest Patents

Yutang Wang 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 innovative approach significantly reduces the allergenicity of ovalbumin and egg foods while minimizing damage to the nutritional quality of egg proteins. Compared to traditional methods, this technique offers improved specificity and effectiveness in egg desensitization.

Career Highlights

Yutang Wang is affiliated with Northwest A&F University, where he continues to advance research in food science and allergen reduction. His work has garnered attention for its practical applications in the development of low-allergenicity egg products.

Collaborations

Yutang Wang has collaborated with notable colleagues, including Xiang Duan and Xuebo Liu, to further enhance research and innovation in his field.

Conclusion

Yutang Wang's contributions to allergen reduction technology represent a significant advancement in food science. His innovative methods not only improve the safety of egg products for consumers with allergies but also pave the way for future developments in the industry.