Dept. of Nutrition, Food & Exercise Sciences, Florida State Univ., Tallahassee, FL, 32306-1493, U.S.A.
J Food Sci. 2018 Jul;83(7):1805-1809. doi: 10.1111/1750-3841.14206. Epub 2018 Jun 15.
Almond seeds were subjected to select thermal processing and amandin was purified from processed and unprocessed (control) seeds using cryoprecipitation. Amandin immunoreactivity was assessed using two murine monoclonal antibodies (mAbs)-4C10 and 4F10 detecting human IgE-relevant conformational and linear epitopes, respectively. Overall amandin immunoreactivity following thermal treatment ranged from 64.9% to 277.8% (4C10) and 81.3% to 270.3% (4F10). Except for autoclaving (121 °C, 15 psi, 30 min) and roasting (160 °C, 30 min), the tested processing conditions resulted in increased immunoreactivity as determined by mAbs 4C10 and 4F10-based enzyme-linked immunosorbent assays (ELISAs). A significant, yet not complete, reduction in immunoreactivity was caused by autoclaving (121 °C, 15 psi, 30 min) and roasting (160 °C, 30 min). Western- and dot-blot immunoassays corroborated the ELISA results, confirming amandin thermal stability.
The tested immunoassays indicated amandin to be stable, regardless of the targeted epitope and the processing method that whole almond seeds were subjected to.
杏仁种子经过选择性的热处理，然后使用沉淀法从加工和未加工（对照）的种子中纯化出杏仁球蛋白。使用两种针对人类 IgE 相关构象和线性表位的鼠单克隆抗体（mAb）-4C10 和 4F10 评估杏仁球蛋白的免疫反应性。经过热处理后，杏仁球蛋白的总免疫反应性范围为 64.9%至 277.8%（4C10）和 81.3%至 270.3%（4F10）。除了高压灭菌（121°C，15 psi，30 分钟）和烘烤（160°C，30 分钟）之外，测试的加工条件通过基于 mAb 4C10 和 4F10 的酶联免疫吸附测定（ELISA）导致免疫反应性增加。高压灭菌（121°C，15 psi，30 分钟）和烘烤（160°C，30 分钟）导致免疫反应性显著降低，但并非完全降低。Western blot 和斑点印迹免疫分析证实了 ELISA 结果，确认了杏仁球蛋白的热稳定性。
无论针对的表位和整个杏仁种子所经历的加工方法如何，经过测试的免疫测定法均表明杏仁球蛋白稳定。
