化学
低过敏性
免疫球蛋白G
介质阻挡放电
共价键
色谱法
抗体
过敏原
有机化学
过敏
免疫学
电极
物理化学
生物
作者
Zhiwei Liu,Liu Lianjie,Yingxue Zhou,Yi‐Cheng Tan,Jun‐Hu Cheng,Alaa El‐Din A. Bekhit,Muhammad Inam‐Ur‐Raheem,Rana Muhammad Aadil
出处
期刊:Food Chemistry
[Elsevier BV]
日期:2021-04-20
卷期号:358: 129821-129821
被引量:49
标识
DOI:10.1016/j.foodchem.2021.129821
摘要
Abstract The present study investigated the effects of dielectric-barrier-discharge (DBD) plasma treatment (12 kHz, 40 kV) at 1, 2, 3, and 4 min on the reduction of the immunoglobulin G (IgG) binding capacity of β-lactoglobulin (β-LG). The IgG binding capacity of β-LG was reduced by 58.21% following a plasma treatment time of 4 min, as confirmed by western-blot and ELISA analyses. The reduction in IgG binding capacity of β-LG was directly related to a stepwise change in its structure. The initial drop in the IgG binding capacity of β-LG was found to be caused by conformational alteration, free sulfhydryl exposure and cross-linkage of molecules induced by oxidation of NH–/NH2– functional groups of peptide bonds and of sensitive amino acid residues (Tyr, Trp) as confirmed by SDS-PAGE, surface hydrophobicity and multi-spectroscopic analyses. Plasma treatment of more than 3 min resulted in cleavage of disulfide bonds and fragmentation of β-LG that was confirmed by LC–MS/MS analysis, which resulted a further decline in the IgG binding capacity of β-LG. Plasma treatment therefore has great potential as a substitute treatment for enzymatic hydrolysis for the production of hypoallergenic milk protein-based products.
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