Effects of heat and high-pressure treatments on the solubility and immunoreactivity of almond proteins
| Autor: | Yan Zhang, Jieqiong Zhang, Tong-Jen Fu, Shuo Wang, Wei Sheng |
|---|---|
| Rok vydání: | 2016 |
| Předmět: |
Hot Temperature
Enzyme-Linked Immunosorbent Assay 01 natural sciences Analytical Chemistry chemistry.chemical_compound 0404 agricultural biotechnology Non-competitive inhibition Pressure Sodium dodecyl sulfate Solubility Polyacrylamide gel electrophoresis Total protein Chromatography 010401 analytical chemistry food and beverages 04 agricultural and veterinary sciences General Medicine Sterilization (microbiology) Prunus dulcis 040401 food science 0104 chemical sciences chemistry High pressure Dry heat Electrophoresis Polyacrylamide Gel Food Science |
| Zdroj: | Food Chemistry. 199:856-861 |
| ISSN: | 0308-8146 |
| Popis: | The effects of dry and moist heat, autoclave sterilization and high-pressure treatment on the biochemical characteristics and immunological properties of almond proteins were investigated. Changes in the solubility and immunoreactivity of almond proteins extracted from treated almond flour were evaluated using a total protein assay, indirect competitive inhibition enzyme-linked immunosorbent assay (IC-ELISA), and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). Almond proteins were stable during dry-heat treatment at temperatures below 250°C. Dry heat at 400°C, boiling, autoclave sterilization and high-pressure treatment in the presence of water at ⩾ 500 MPa greatly reduced the solubility and immunoreactivity of almond proteins. SDS-PAGE revealed that the protein profiles of almond flour samples treated under these conditions also changed significantly. The synergistic effects of heat, pressure and the presence of water contributed to significant changes in solubility and immunoreactivity of almond proteins. |
| Databáze: | OpenAIRE |
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