Effects of ultrasound-assisted high temperature-pressure treatment on the structure and allergenicity of tropomyosin from clam (Mactra veneriformis)

التفاصيل البيبلوغرافية
العنوان:	Effects of ultrasound-assisted high temperature-pressure treatment on the structure and allergenicity of tropomyosin from clam (Mactra veneriformis)
المؤلفون:	Yachun Chen, Guifang Tian, Liwen Wang, Yaxin Sang, Jilu Sun
المصدر:	Food Chemistry: X, Vol 18, Iss , Pp 100740- (2023)
بيانات النشر:	Elsevier, 2023.
سنة النشر:	2023
المجموعة:	LCC:Nutrition. Foods and food supply LCC:Food processing and manufacture
مصطلحات موضوعية:	Mactra veneriformis, Tropomyosin, Ultrasound, High temperature-pressure, Structure, Allergenicity, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456
الوصف:	Tropomyosin (TM) is the major allergen in clams. This study aimed to evaluate the effects of ultrasound-assisted high temperature-pressure treatment on the structure and allergenicity of TM from clams. The results showed that the combined treatment significantly affected the structure of TM—converting the α-helix to β-sheet and random coil, and decreasing the sulfhydryl group content, surface hydrophobicity, and particle size. These structural changes caused the unfolding of the protein, disrupting and modifying the allergenic epitopes. The significant reduction in the allergenicity of TM was approximately 68.1% when treated with combined processing (P
نوع الوثيقة:	article
وصف الملف:	electronic resource
اللغة:	English
تدمد:	2590-1575
Relation:	http://www.sciencedirect.com/science/article/pii/S2590157523001839; https://doaj.org/toc/2590-1575
DOI:	10.1016/j.fochx.2023.100740
URL الوصول:	https://doaj.org/article/36877c0dbc6a48a38e7bc1c335a67d6a
رقم الأكسشن:	edsdoj.36877c0dbc6a48a38e7bc1c335a67d6a
قاعدة البيانات:	Directory of Open Access Journals

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الوصف
تدمد:	25901575
DOI:	10.1016/j.fochx.2023.100740