In vitro glycation and antigenicity of soy proteins

被引：78

作者：

de Lagemaat, Jurgen van ^{[1
]}

Silvan, J. Manuel ^{[1
]}

Moreno, F. Javier ^{[1
]}

Olano, Agustin ^{[1
]}

del Castillo, M. Dolores ^{[1
]}

机构：

[1] CSIC, Inst Fermentac Ind, E-28006 Madrid, Spain

来源：

FOOD RESEARCH INTERNATIONAL | 2007年 / 40卷 / 01期

关键词：

soy protein isolate (SPI); fructooligosaccharides (FOS); fructose; Maillard reaction; antigenicity;

D O I：

10.1016/j.foodres.2006.09.006

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Soy protein isolate (SPI) was glycated with fructose or fructooligosaccharides (FOS) through the Maillard reaction in powder and liquid systems. A reduction in primary free amino groups of SPI up to 85% and 96% was observed in the powder and liquid system, respectively. Following heating at 95 degrees C for 1 h under liquid conditions, the electrophoretic behavior of allergenic 7S (beta-conglycinin) and 11S (glycinin) fractions of SPI was modified when glycated with FOS (molar ratio primary amino groups to FOS of 1:74) as shown by SDS-PAGE analysis. The antigenicity of this glycated protein was also largely reduced (up to similar to 90%) compared with that of the unglycated form. Glycation reactions with fructose in a powder and liquid system also reduced the antigenicity of the glycated proteins. (c) 2006 Elsevier Ltd. All rights reserved.

引用

页码：153 / 160

页数：8

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