State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, P. R. China.
College of Food Science and Technology, Nanchang University, Nanchang, P. R. China.
J Sci Food Agric. 2022 Dec;102(15):6835-6847. doi: 10.1002/jsfa.12045. Epub 2022 Jun 17.
Approximately 9.9% of young children in China suffer from egg allergies. Ovalbumin (OVA) and ovomucoid (OVM) are both the main allergens with higher allergenicity in egg white. The previous studies mainly focused on the effects of pasteurization on the structure and allergenicity of the isolated protein itself. The effects of the interaction between OVA and OVM on their spatial structure and allergenicity under pasteurization are still unclear. Therefore, in this study, the spectroscopic, immunological, and cytological methods were used to investigate the effects on OVA and OVM by their interactions which were induced by the following pasteurization, heating for 10 min at 60, 65, and 70 °C, respectively.
Results indicated that OVA and OVM could form macromolecular aggregates by their interaction at 70 °C, and their solubility was decreased while turbidity was increased. The spatial structures of OVA and OVM were both changed by their interaction, when pasteurization temperature was at 70 °C the exposure of their hydrophobic groups and α-helix content were decreased while their β-sheet was increased. The potential allergenicity of OVA and OVM was also changed, which showed that the immunoglobulin G (IgG)-binding ability of OVA and OVM could be increased, and their IgE-binding ability was decreased a bit. The releases of interleukin 4 (IL-4), IL-6, β-HEX, histamine and tumor necrosis factor alpha (TNF-α) from OVA-OVM-induced KU812 cells were all decreased at 70 °C.
Therefore, according to the results, if the liquid egg products were pasteurized for 10 min, the temperature of 70 °C should be carefully considered. © 2022 Society of Chemical Industry.
中国约有 9.9%的幼儿对鸡蛋过敏。卵白蛋白（OVA）和卵类黏蛋白（OVM）都是蛋清中的主要过敏原，具有更高的致敏性。以前的研究主要集中在巴氏消毒对分离蛋白本身结构和致敏性的影响上。OVA 和 OVM 之间的相互作用对其在巴氏消毒下空间结构和致敏性的影响尚不清楚。因此，在这项研究中，使用光谱学、免疫学和细胞学方法，研究了在 60、65 和 70°C 分别加热 10 分钟的巴氏消毒条件下，OVA 和 OVM 之间的相互作用对它们的影响。
结果表明，OVA 和 OVM 可以在 70°C 下通过相互作用形成大分子聚集体，其溶解度降低，浊度增加。OVA 和 OVM 的空间结构都发生了变化，当巴氏消毒温度为 70°C 时，其疏水性基团和α-螺旋含量减少，β-折叠增加。OVA 和 OVM 的潜在致敏性也发生了变化，表明 OVA 和 OVM 的免疫球蛋白 G（IgG）结合能力增加，而 IgE 结合能力略有下降。OVA-OVM 诱导的 KU812 细胞中白细胞介素 4（IL-4）、白细胞介素 6（IL-6）、β-HEX、组胺和肿瘤坏死因子-α（TNF-α）的释放均降低。
因此，根据结果，如果液体蛋制品巴氏消毒 10 分钟，应谨慎考虑 70°C 的温度。© 2022 化学工业协会。
