التفاصيل البيبلوغرافية
| العنوان: |
美拉德反应对四角蛤蜊原肌球蛋白免疫 结合活性的影响. (Chinese) |
| Alternate Title: |
Effect of Maillard Reaction on Tropomyosin Immunoreactivity in Mactra veneriformis. (English) |
| المؤلفون: |
亢 帅, 何欣蓉, 李东晓, 纪乃茹, 于晨晨, 陈桂霞, 曹敏杰, 刘光明 |
| المصدر: |
Shipin Kexue/ Food Science; 2023, Vol. 44 Issue 16, p16-24, 9p |
| مصطلحات موضوعية: |
MAILLARD reaction, ARABINOSE, ALLERGENS, DIGESTION, XYLOSE |
| Abstract (English): |
In this study, xylose and arabinose were subjected separately to Maillard reaction with a crude extract of Mactra veneriformis under dry-heating conditions. The immunoreactivity and digestion properties of the Maillard reaction products (MRPs) were analyzed, finding that the Maillard reaction could reduce the immunoreactivity of allergens derived from Mactra veneriformis, increase the continuous digestion rate of the crude extract in simulated gastrointestinal fluid, and reduce the particle diameter of the digestion products. After that, TM in the MRPs was separated and purified, and its structural characteristics and immunoreactivity were analyzed. The results showed that the α-helix content of TM decreased and the β-sheet, β-turn, and random coil contents increased after the Maillard reaction, the surface hydrophobicity increased, and the spatial structure changed, which eventually led to a reduction in the immunoreactivity of TM. This study provides a theoretical basis for the development of hypoallergenic clam products. [ABSTRACT FROM AUTHOR] |
| Abstract (Chinese): |
以四角蛤蜊 (Mactra veneriformis) 为研究对象, 采用木糖、阿拉伯糖对蛤蜊粗提物进行干法美拉德反 应, 对反应产物的免疫结合活性、消化特性分析发现, 美拉德反应能够降低四角蛤蜊过敏原的免疫结合活性, 提高 四角蛤蜊粗提物在模拟胃肠液中的连续消化速率, 降低消化产物的粒径。之后对蛤蜊美拉德反应产物中原肌球蛋白 (tropomyosin, TM) 进行分离纯化, 并分析其结构特性和免疫结合活性。结果显示, 经过干法美拉德反应后TM的 α-螺旋相对含量减少, β-折叠、β-转角、无规卷曲相对含量增多, 表面疏水性增强, 空间结构改变, 最终导致TM的 免疫结合活性降低。本研究为开发低致敏性蛤蜊产品提供理论参考。 [ABSTRACT FROM AUTHOR] |
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| قاعدة البيانات: |
Complementary Index |
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