In vitro glycation and antigenicity of soy proteins
2007
Lagemaat, Jürgen van | Silván, José Manuel | Moreno, F. Javier | Olano, Agustín | Castillo, M. Dolores del | Consejo Superior de Investigaciones Científicas (España) | Ministerio de Educación y Ciencia (España) | Comunidad de Madrid | European Commission
Soy protein isolate (SPI) was glycated with fructose or fructooligosaccharides (FOS) through the Maillard reaction in powder and liquid systems. A reduction in primary free amino groups of SPI up to 85% and 96% was observed in the powder and liquid system, respectively. Following heating at 95 °C for 1 h under liquid conditions, the electrophoretic behavior of allergenic 7S (β-conglycinin) and 11S (glycinin) fractions of SPI was modified when glycated with FOS (molar ratio primary amino groups to FOS of 1:74) as shown by SDS-PAGE analysis. The antigenicity of this glycated protein was also largely reduced (up to ∼90%) compared with that of the unglycated form. Glycation reactions with fructose in a powder and liquid system also reduced the antigenicity of the glycated proteins.
显示更多 [+] 显示较少 [-]This study was funded by the Spanish Ministry of Education and Science (fellowship SB2003-0045, project AGL2004-05031/ALI), by the CSIC-Comunidad de Madrid (200570M066) and by the European Union (ERG-FP6-505596, MERG-CT-2004-01170). It does not necessarily reflect the European Commission’s view and in no ways anticipates the Commission’s future policy in this area. F. Javier Moreno is recipient of an I3P-CSIC contract, partially funded by European Social Funds.
显示更多 [+] 显示较少 [-]Peer Reviewed
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