Effect of Maillard Reaction on Tropomyosin Immunoreactivity in Mactra veneriformis
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...
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2023-08-01
|
| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-16-003.pdf |
| _version_ | 1797685173271134208 |
|---|---|
| author | KANG Shuai, HE Xinrong, LI Dongxiao, JI Nairu, YU Chenchen, CHEN Guixia, CAO Minjie, LIU Guangming |
| author_facet | KANG Shuai, HE Xinrong, LI Dongxiao, JI Nairu, YU Chenchen, CHEN Guixia, CAO Minjie, LIU Guangming |
| author_sort | KANG Shuai, HE Xinrong, LI Dongxiao, JI Nairu, YU Chenchen, CHEN Guixia, CAO Minjie, LIU Guangming |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-12T00:40:19Z |
| format | Article |
| id | doaj.art-6ed07cf7c1674046ab4178db51e5b0a8 |
| institution | Directory Open Access Journal |
| issn | 1002-6630 |
| language | English |
| last_indexed | 2024-03-12T00:40:19Z |
| publishDate | 2023-08-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj.art-6ed07cf7c1674046ab4178db51e5b0a82023-09-15T07:43:35ZengChina Food Publishing CompanyShipin Kexue1002-66302023-08-014416162410.7506/spkx1002-6630-20220908-077Effect of Maillard Reaction on Tropomyosin Immunoreactivity in Mactra veneriformisKANG Shuai, HE Xinrong, LI Dongxiao, JI Nairu, YU Chenchen, CHEN Guixia, CAO Minjie, LIU Guangming0(1. Xiamen Key Laboratory of Marine Functional Food, College of Marine Food and Biological Engineering, Jimei University, Xiamen 361021, China; 2. Women and Children’s Hospital Affiliated to Xiamen University, Xiamen 361003, China;3. Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China)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.https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-16-003.pdfmactra veneriformis; tropomyosin; dry-heating maillard reaction; immunoreactivity; digestive properties; structural properties |
| spellingShingle | KANG Shuai, HE Xinrong, LI Dongxiao, JI Nairu, YU Chenchen, CHEN Guixia, CAO Minjie, LIU Guangming Effect of Maillard Reaction on Tropomyosin Immunoreactivity in Mactra veneriformis Shipin Kexue mactra veneriformis; tropomyosin; dry-heating maillard reaction; immunoreactivity; digestive properties; structural properties |
| title | Effect of Maillard Reaction on Tropomyosin Immunoreactivity in Mactra veneriformis |
| title_full | Effect of Maillard Reaction on Tropomyosin Immunoreactivity in Mactra veneriformis |
| title_fullStr | Effect of Maillard Reaction on Tropomyosin Immunoreactivity in Mactra veneriformis |
| title_full_unstemmed | Effect of Maillard Reaction on Tropomyosin Immunoreactivity in Mactra veneriformis |
| title_short | Effect of Maillard Reaction on Tropomyosin Immunoreactivity in Mactra veneriformis |
| title_sort | effect of maillard reaction on tropomyosin immunoreactivity in mactra veneriformis |
| topic | mactra veneriformis; tropomyosin; dry-heating maillard reaction; immunoreactivity; digestive properties; structural properties |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-16-003.pdf |
| work_keys_str_mv | AT kangshuaihexinronglidongxiaojinairuyuchenchenchenguixiacaominjieliuguangming effectofmaillardreactionontropomyosinimmunoreactivityinmactraveneriformis |