Protein characterisation and immunochemical measurements of residual macadamia nut proteins in foodstuffs
| Autor: | Mohammad Ghorbani, Michael R. A. Morgan |
|---|---|
| Rok vydání: | 2010 |
| Předmět: |
Tris
food.ingredient digestive oral and skin physiology Immunology Extraction (chemistry) Food composition data medicine.disease food.food Macadamia nut chemistry.chemical_compound food chemistry Food allergy Labelling medicine Food science Agronomy and Crop Science Ammonium sulfate precipitation Food Science Brazil nut |
| Zdroj: | Food and Agricultural Immunology. 21:347-360 |
| ISSN: | 1465-3443 0954-0105 |
| DOI: | 10.1080/09540105.2010.508815 |
| Popis: | Despite its high nutritional quality, macadamia carries specific proteins that elicit food-induced allergy symptoms in certain individuals. In contrast to other tree nuts, little is known about the way of detecting macadamia allergenic proteins in foods. On the other hand, new labelling regulations require precise detection techniques to trace a specified list of allergenic food residues to the ppm level. In the present study macadamia nuts were extracted using three extraction media i.e. (a) 10% saline, (b) phosphate-buffered saline and (c) Tris buffer at pH 7.5 to find the best solution in order to optimise the extraction condition for a particular protein. In the second part, 2S proteins were isolated and purified from macadamia nuts. Purification was carried out through a multiple stage procedure starting with an ammonium sulfate precipitation in which the concentration of the salt was increased step-by-step from 20 to 90%. The semi-purified protein fraction obtained was further purified usin... |
| Databáze: | OpenAIRE |
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