Freshwater fish is the main source of protein for Chinese. The increased fish consumption correlates with increased hypersensitive reactions, which could reduce consumer’s living quality. The aim of this article was to evaluate the IgG/IgE binding capacity and structure of sarcoplasmic protein of black carp (Mylopharyngodon piceus) exposed to different pH and ion strength. The IgG/IgE binding capacity was determined by indirect ELISA, SDS-PAGE and western blotting. And protein structure was determined by secondary structure, surface hydrophobicity and intrinsic fluorescence intensity. The results showed that the IgG/IgE binding capacity of sarcoplasmic protein decreased slightly with pH shifting from 4.0 to 7.0, and along with the increased α-helix and decreased random coil in the secondary structure. The surface hydrophobicity decreased significantly and the tryptophan hydrophobic base was exposed to the polar environment. However, the increase of ion strength from 0 to 1.0 had no significant impact on sensitization. The change of immunological properties of sarcoplasmic protein was related to its conformational epitopes, which was mainly caused by the change of secondary structure.
ZHU Yidan
,
XIE Guojin
,
GAO Ling
,
YANG Fang
,
GAO Pei
,
YU Dawei
,
JIANG Qixing
,
XU Yanshun
,
XIA Wenshui
. Effect of different pH and ion strength on IgG/IgE binding capacity of sarcoplasmic protein of black carp (Mylopharyngodon piceus)[J]. Food and Fermentation Industries, 2020
, 46(14)
: 34
-39
.
DOI: 10.13995/j.cnki.11-1802/ts.023558
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