Thermal processing, salt and high pressure treatment effects on molecular structure and antigenicity of sesame protein isolate
Thermal processing, salt and high pressure treatment effects on molecular structure and antigenicity of sesame protein isolate
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DOI：
10.1016/j.foodres.2013.04.016
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发表时间：
2013-08
影响因子：
8.1
通讯作者：
Allaoua Achouri;J. Boye
中科院分区：
文献类型：
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作者：
Allaoua Achouri;J. Boye
芝麻蛋白是许多国家公认的食物过敏原。加工过程中使用的条件会影响其在食品中的检测。本研究研究了不同提取条件、pH、高压（HP） （100-500 MPa）和热处理（煮沸、微波加热和干燥焙烧）对芝麻分离蛋白抗原性的影响。用不同浓度的水、氯化钠和硫酸铵制备的分离物表现出不同的免疫反应性。与高盐（0.6-1 M NaCl）提取物相比，水、低盐（0.2 M NaCl）和硫酸铵分离提取物的免疫反应性更高，这可能是由于提取的蛋白质类型不同。高压处理显著降低了所有pH值下的抗原性。沸煮和烘培提高了酶联免疫吸附试验的响应，而微波降低了酶联免疫吸附试验的响应。FTIR结果显示，由于芝麻蛋白的展开和/或变性，芝麻蛋白的构象发生了显著变化，这可能改变了芝麻蛋白的抗原特性。
Sesame protein is a recognized food allergen in many countries. Conditions used during processing can affect its detection in foods. In this study, the effect of different extraction conditions, pH, high pressure (HP) (100–500 MPa) and thermal processing (boiling, microwave heating and dry roasting) on the antigenic properties of sesame protein isolates were studied. Isolates prepared using water, sodium chloride at different concentrations, and ammonium sulfate at different percent saturation showed different immunoreactivity responses. Higher immunoreactivity was observed with the water, low salt (0.2 M NaCl), and ammonium sulfate isolated extracts compared to those extracted with higher salt (0.6–1 M NaCl) likely due to differences in the types of proteins extracted. High pressure treatment markedly decreased antigenicity at all pH values. Boiling and dry roasting increased the ELISA response, whereas microwaving decreased it. FTIR results showed significant changes in sesame protein conformation due to unfolding and/or denaturation which could have modified the antigenic properties of the sesame proteins.