Effect of transglutaminase in conjunction with glucono-δ-lactone treatment on the antigenicity and conformational structure of β-conglycinin

文献类型： 外文期刊

第一作者： Xing, Guangliang

作者： Xing, Guangliang;Yang, Siran;Liu, Jia;Zheng, Maoqiang;Huang, Lu

作者机构：

关键词： Antigenicity; conformational changes; glucono-delta-lactone; transglutaminase; beta-conglycinin

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.3； 五年影响因子：3.5 ）

ISSN： 0950-5423

年卷期： 2024 年 59 卷 4 期

页码：

收录情况： SCI

摘要： In this study, beta-conglycinin was treated with transglutaminase (TGase) and glucono-delta-lactone (GDL) to meticulously examine the resulting changes in both antigenicity and structural attributes. The findings elucidated a significant reduction (P < 0.05) in the antigenicity of beta-conglycinin to 72.1% and 77.5% after the modified treatment employing TGase alone or in conjunction with GDL, respectively, in contrast to the untreated samples. Electrophoretic analysis showed a decrease in the density of 7S alpha, 7S alpha ', and 7S beta, indicating the formation of high molecular weight protein aggregates because of the catalytic effect of TGase. Additionally, the simultaneous application of TGase and GDL induced modifications in the structural configuration of beta-conglycinin, as evidenced by a decrease in intrinsic fluorescence intensity, an augmentation in surface hydrophobicity, and a transition from beta-sheet to beta-turn and random coil structures. These observed alterations suggest that the decline in antigenicity is intricately linked to conformational changes, potentially influencing the exposure of antigenic epitopes. Overall, this study holds significant theoretical and practical implications for the development of hypoallergenic soy products and the enhancement of food safety.

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