Effects of ultra-high pressure on the structure of whey protein isolate and the content of allergenic protein
DANG Huijie1,2, ZHENG Yuanrong2, LIU Zhenmin2*
1(College of Food Science and Technology,Shanghai Ocean University, Shanghai 201306, China) 2(State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai 200436, China)
Abstract: In this study, whey protein isolate (WPI) was subjected to ultra-high pressure(UHP) at different treatments (100、200、400 and 600 MPa). The secondary and tertiary structures of WPI was studied by measuring circular dichroism (CD), sulfhydryl groups content, and endogenous fluorescence spectroscopy. The degree of hydrolysis (DH), sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-page), and the contents of two marker sensitizing proteins, β-lactoglobulin (β-LG) and α-lactalbumin (α-LA), were used to analyze the effect of UHP on the sensitization of WPI. The results showed that the UHP treatment transformed the α-helix and β-turn of WPI into a β-sheet and random coil. And it also enhanced the sulfhydryl contents of WPI. At 400 MPa, the surface sulfhydryl content increased by 104.82%. The UHP treatment also caused a significant change in the endogenous fluorescence intensity of WPI and red shift of maximum absorption wavelength. The SDS-page pattern and degree of hydrolysis of the samples treated with UHP did not show significant differences. Furthermore, ELISA detection found that UHP could significantly reduce the content of α-LA, however, the UHP treatment at 400MPa increased the content of β-LG. These results indicate that UHP can significantly alter the secondary and tertiary structure of WPI, expose the hydrophobic groups inside the structure, and influence its allergenic protein.
党慧杰,郑远荣,刘振民. 超高压处理对乳清分离蛋白结构及致敏蛋白含量的影响[J]. 食品与发酵工业, 2021, 47(6): 56-61.
DANG Huijie,ZHENG Yuanrong,LIU Zhenmin. Effects of ultra-high pressure on the structure of whey protein isolate and the content of allergenic protein[J]. Food and Fermentation Industries, 2021, 47(6): 56-61.
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