ELISA Based Immunoreactivity Reduction of Soy Allergens through Thermal Processing
نویسندگان
چکیده
Allergens are proteins and are, therefore, likely to be denatured when subjected thermal treatment. Traditional cooking has so far been able reduce allergen sensitivity by around 70–90%. This study was aimed at evaluating the effect of a broad range treatments on reduction soy immunoreactivity (IR) in 5% slurry using sandwich ELISA technique. Cooking 100 °C (10–60 min) different processing conditions, such as commercial sterilization (with process lethality (Fo) between 3 5 selected severe conditions (Fo > up 23 were used evaluate their influence IR. Based an IR comparison with internal standard, concentration untreated sample calculated equivalent 333 mg/kg (ppm). only reduced about 10 (~1.5 log reductions), while lowered × 10−3 (or ppb) (>4 reductions). FTIR analysis indicated significant changes protein structure resulting from treatments, higher degree corresponding value random coil percentages. The severity color rheological properties was, however, minimal.
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ژورنال
عنوان ژورنال: Processes
سال: 2022
ISSN: ['2227-9717']
DOI: https://doi.org/10.3390/pr11010093