多酚
化学
结合
体外
共价键
食品科学
过敏原
生物化学
抗氧化剂
有机化学
生物
过敏
免疫学
数学分析
数学
作者
Weiyi He,Kan He,Xiaoyu Liu,Liying Ye,Lin Xiao,Li Ma,Ping‐Chang Yang,Xuli Wu
出处
期刊:Food Chemistry
[Elsevier]
日期:2023-02-18
卷期号:415: 135733-135733
被引量:19
标识
DOI:10.1016/j.foodchem.2023.135733
摘要
Peanut protein is a common food allergen. Our previous study demonstrated that the allergenicity of Ara h1 declines after covalent conjugation with polyphenols in vitro; however, how polyphenols affect the structure, function, and allergenicity of peanut protein extract (PPE) after covalent conjugating needs clarifying. Here, we assessed how the structure, function, and allergenicity of PPE changed after covalent conjugation with epigallocatechin-3-gallate (PPE-EGCG) and chlorogenic acid (PPE-CA). PPE covalently conjugated with EGCG and CA using the alkali treatment method. Multi-spectroscopy showed that the structure of PPE-EGCG/CA conjugate changed, becoming less folded. In contrast, the functional properties of PPE significantly improved. The allergenicity of PPE-EGCG/CA significantly declined in vitro and in vivo experiments. Our findings confirm that covalent conjugation of PPE with EGCG and CA reduces the allergenicity and improves the functional properties of PPE by changing the structure of the protein.
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