Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7586734 | Food Chemistry | 2017 | 7 Pages |
Abstract
Processing induced conformational changes can modulate digestibility of food allergens and thereby their antigenicity. Effect of different pH (3, 5, 7), temperature (room temperature, 120 °C) and shear (0 sâ1, 1000 sâ1) on simulated gastrointestinal digestibility of β-lg and post digestion antigenic characteristics have been studied. At all pH levels unheated β-lg showed resistance to peptic digestion with high antigenic value while it was fairly susceptible to pancreatin with moderate reduction in antigenicity. Heating at 120 °C significantly improved both peptic and pancreatic digestion attributed to structural alterations that resulted in much lower antigenicity; the level of reduction being pH dependant. The lowest antigenicity was recorded at pH 5. Shearing (1000 sâ1) had a minor impact reducing digestibility and thereby enhancing antigenicity of unheated β-lg at pH 5 and 7 slightly; however in conjunction with heating (120 °C) it reduced antigenicity further irrespective of the pH. Overall, treatment at pH 5, 120 °C and 1000 sâ1 could potentially reduce post digestion antigenicity of β-lg.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Toheder Rahaman, Todor Vasiljevic, Lata Ramchandran,