Engineering Research Center of Bio-process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui, PR China.
Engineering Research Center of Bio-process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui, PR China; Anhui Province Key Laboratory of Functional Compound Seasoning, Anhui Qiangwang Seasoning Food Co., Ltd., Jieshou 236500, Anhui, PR China.
Food Chem. 2019 Jun 15;283:183-190. doi: 10.1016/j.foodchem.2018.12.134. Epub 2019 Jan 14.
Lectin was incubated in corresponding acidic buffers (pH 1.0-3.5) for a certain period (0.5, 1, 2, 4, 8, 12 and 24 h) at 25 °C. Low-pH induced changes in structure, allergenicity and in vitro digestibility of lectin from black turtle bean (Phaseolus vulgaris L.) were investigated in the present study. Results indicated that the alteration in structure was a progressive unfolding process mainly depending on pH environment, and the treated lectin attained a stable state at 8 h. Electrophoretic, dynamic light scattering (DLS) and size exclusion chromatography (SEC) analyses suggested that lectin monomers appeared in the solutions of pH < 2.0. Differential scanning calorimetry (DSC) confirmed that thermal stability of lectin weakened in low pH environments. Furthermore, ELISA and in vitro digestion assay showed allergenicity and digestibility significantly decreased with the structural alterations. These results showed low-pH treatments have great potential to reduce the damage of legumes protein consumption.
凝集素在 25°C 下于相应的酸性缓冲液（pH 1.0-3.5）中孵育一段时间（0.5、1、2、4、8、12 和 24 h）。本研究探讨了低 pH 值诱导的黑芸豆（Phaseolus vulgaris L.）凝集素结构、变应原性和体外消化率的变化。结果表明，结构的改变是一个渐进的展开过程，主要取决于 pH 环境，处理后的凝集素在 8 h 时达到稳定状态。电泳、动态光散射（DLS）和尺寸排阻色谱（SEC）分析表明，在 pH < 2.0 的溶液中出现了凝集素单体。差示扫描量热法（DSC）证实，在低 pH 环境下，凝集素的热稳定性减弱。此外，ELISA 和体外消化试验表明，变应原性和消化率随着结构的改变而显著降低。这些结果表明，低 pH 值处理具有很大的潜力来降低豆类蛋白消费的危害。
