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Effect of covalent conjugation with chlorogenic acid and luteolin on allergenicity and functional properties of wheat gliadin

文献类型： 外文期刊

作者： Zhang, Kangyi 1 ; Wen, Qingyu 1 ; Li, Tianqi 4 ; Zhang, Yu 4 ; Huang, Jihong 6 ; Huang, Qingrong 7 ; Gao, Lingling 1 ;

作者机构： 1.Henan Acad Agr Sci, Ctr Agr Prod Proc, Zhengzhou 450002, Peoples R China

2.Henan Int Joint Lab Whole Grain Wheat Prod Proc, Zhengzhou 450002, Peoples R China

3.Henan Prov Whole Grain Fresh Food Proc Engn Techno, Zhengzhou 450002, Peoples R China

4.Henan Ankang Food Sci & Technol Res Inst, Zhengzhou 450046, Peoples R China

5.Henan Ankang Future Food Technol Co Ltd, Zhengzhou 450066, Peoples R China

6.Henan Univ Technol, Coll Biol Engn, Zhengzhou 450001, Peoples R China

7.Rutgers State Univ, Dept Food Sci, New Brunswick, NJ 08901 USA

关键词： Wheat gliadin; Chlorogenic acid; Luteolin; Covalent conjugate; Allergenicity; Functional property

期刊名称：JOURNAL OF CEREAL SCIENCE （ 影响因子：4.075； 五年影响因子：4.646 ）

ISSN： 0733-5210

年卷期： 2022 年 106 卷

页码：

收录情况： SCI

摘要： In order to develop hypoallergenic wheat products, this study investigated the reduction in allergenicity and improvement in functional properties of wheat gliadin (Gli) through covalent conjugation with chlorogenic acid (CA) and luteolin (LU), as well as the mechanism of covalent conjugation. The upward shifted of the electrophoresis band and the decrease of retention time of chromatographic peak suggested the molecular weight of Gli became larger, and the covalent conjugation was confirmed. Gli was covalently conjugated with CA/LU via the free amino, thiol and tyrosine groups. The grafting rate results showed the degree of covalent interaction between Gli and CA was greater than that of Gli-LU. The structure of Gli was altered distinctly after covalently conjugated with CA/LU, transforming to a more ordered structure. Western blot and ELISA analysis indicated that Gli-CA/LU conjugates showed the lower IgG binding capacity. Further, the thermal stability, antioxidant activity and in vitro digestibility of conjugates were significantly improved (p < 0.05). This research provided theoretical basis and guidance for the production of hypoallergenic wheat products.

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