College of Food Science and Technology, Hebei Agricultural University, Baoding, 071001, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), China.
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), China.
Food Chem. 2022 Jan 30;368:130805. doi: 10.1016/j.foodchem.2021.130805. Epub 2021 Aug 6.
The gluten proteins of wheat are major causative agents of harmful immune responses. This study investigated the effects of high hydrostatic pressure (200, 300, 400, and 500 MPa), treatment time (5-25 min) and protein concentration (1%-5% protein weight/volume) on the structures underlying the allergenicity wheat gluten. The results showed that a combination of 400 MPa, 20 min treatment time and 3% protein reduced the wheat gluten allergenicity by 72.2%. Moreover, a Western blotting showed that the allergenicity of 26, 28, 48, 68 kDa and high molecular weight glutenin was sharply reduced. Fourier infrared spectroscopy and surface hydrophobicity indicated that gluten molecules aggregated after HHP treatment. Intermolecular forces indicated that gluten aggregated mainly through hydrophobic interactions and disulfide bonds but not by hydrogen bonds after HHP treatment. These results suggest that structural changes contributed to the reduction of wheat gluten allergenicity and that HHP may enhance safety for susceptible individuals.
小麦中的谷蛋白是引起有害免疫反应的主要原因。本研究探讨了高静压（200、300、400 和 500 MPa）、处理时间（5-25 分钟）和蛋白质浓度（1%-5%蛋白重量/体积）对小麦谷朊粉变应原性结构的影响。结果表明，400 MPa、20 分钟处理时间和 3%的蛋白质组合可使小麦谷朊粉的变应原性降低 72.2%。此外，Western 印迹显示 26、28、48、68 kDa 和高分子量麦谷蛋白的变应原性明显降低。傅里叶变换红外光谱和表面疏水性表明，高压处理后谷朊粉分子聚集。分子间作用力表明，高压处理后谷朊粉主要通过疏水相互作用和二硫键聚集，而不是氢键。这些结果表明，结构变化有助于降低小麦谷朊粉的变应原性，高压处理可能增强对易感个体的安全性。
