| Full text | |
| Author(s): |
Sabadin, Isabele Serimarco
[1]
;
Villas-Boas, Mariana Battaglin
[1]
;
Zollner, Ricardo de Lima
[2]
;
Netto, Flavia Maria
[1, 3]
Total Authors: 4
|
| Affiliation: | [1] Univ Estadual Campinas, Fac Food Engn, Dept Food & Nutr, Campinas, SP - Brazil
[2] Univ Estadual Campinas, Dept Internal Med, Lab Immunol & Expt Allergy, Fac Med Sci, Campinas, SP - Brazil
[3] Univ Estadual Campinas, Fac Engn Alimentos, BR-13083862 Campinas, SP - Brazil
Total Affiliations: 3
|
| Document type: | Journal article |
| Source: | EUROPEAN FOOD RESEARCH AND TECHNOLOGY; v. 235, n. 5, p. 801-809, NOV 2012. |
| Web of Science Citations: | 15 |
| Abstract | |
The effect of combined treatments of hydrolysis with different proteases, and subsequent polymerization with transglutaminase on the antigenic activity of beta-Lg was studied. For the hydrolysis of beta-Lg using Alcalase, Neutrase or bromelain, the reaction conditions were 3 % beta-Lg and enzyme:substrate 25 U g(-1) of protein, as was defined using factorial study. Under these conditions, the degree of hydrolysis (DH) of the hydrolysates was 12.6 % when obtained with Alcalase and approximately 4 % with Neutrase or bromelain. Post-hydrolysis polymerization did not result in an increase in molecular mass of the protein, but these samples presented a lower DH, determined by trinitrobenzenosulfonic acid (TNBS) method, suggesting that polymerization had occurred. Hydrolysis with the three enzymes reduced the beta-Lg antigenicity, as evaluated by ELISA and immunoblotting analyses. The IgE-binding responses were practically null (< 9 mu g mL(-1)), 22.82 and 55.73 mu g mL(-1) towards the hydrolysates obtained with Alcalase, bromelain, and Neutrase, respectively. The post-hydrolysis polymerization increased or had no significant effect (P a parts per thousand yen 0.05) on the antigenic response of the hydrolysates. (AU) | |