Effects of high voltage pulsed electric field on structural properties and immune reactivity of arginine kinase in Fenneropenaeus chinensis.

Autor: Yang C; Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Hucheng Huan Road 999, Pudong, Shanghai 201306, China., Li X; Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Hucheng Huan Road 999, Pudong, Shanghai 201306, China., Deng Y; Department of Food Science and Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China., Qiu W; Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Hucheng Huan Road 999, Pudong, Shanghai 201306, China., Chen L; Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Hucheng Huan Road 999, Pudong, Shanghai 201306, China., Li L; Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Hucheng Huan Road 999, Pudong, Shanghai 201306, China., Wang AL; ADM (Shanghai) Management Co. Ltd., Room 220, 2nd Floor, Juyang Building, 1200 Pudong 17 Avenue, China (Shanghai) Pilot Free Trade Zone, Shanghai 200135, China., Feng Y; Jilin Tobacco Industry Co., Ltd., Changbai Dong Road 2099, Yanji City, Jilin 133000, China., Jin Y; College of Bioscience and Technology, Yangzhou University, Wenhui Dong Road 48, Yangzhou City, Jiangsu 277600, China., Tao N; Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Hucheng Huan Road 999, Pudong, Shanghai 201306, China., Li F; School of Electrical Engineering, Shanghai University of Electric Power, 1851 Hucheng Ring Road, Shanghai 200090, China., Jin Y; Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Hucheng Huan Road 999, Pudong, Shanghai 201306, China. Electronic address: yzjin@shou.edu.cn.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2024 Aug 15; Vol. 449, pp. 139304. Date of Electronic Publication: 2024 Apr 09.
DOI: 10.1016/j.foodchem.2024.139304
Abstrakt: To evaluate the effect of high voltage pulsed electric field (PEF) treatment (10-20 kV/cm, 5-15 min) on the structural characteristics and sensitization of crude extracts of arginine kinase from Fenneropenaeus chinensis. By simulated in vitro gastric juice digestion (SGF), intestinal juice digestion (SIF) and enzyme-linked immunosorbent assay (ELISA), AK sensitization was reduced by 42.5% when treated for 10 min at an electric field intensity of 15 kV/cm. After PEF treatment, the α-helix content decreased, and the α-helix content gradually changed to β-sheet and β-turn. Compared to the untreated group, the surface hydrophobicity increased and the sulfhydryl content decreased. SEM and AFM analyses showed that the treated sample surface formed a dense porous structure and increased roughness. The protein content, dielectric properties, and amino acid content of sample also changed significantly with the changes in the treatment conditions. Non-thermal PEF has potential applications in the development of hypoallergenic foods.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2023. Published by Elsevier Ltd.)
Databáze: MEDLINE
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