[Studies on thermal denaturation of peanut allergen Ara h1 and its interaction with reducing sugars].
Guang Pu Xue Yu Guang Pu Fen Xi
; 33(8): 2128-31, 2013 Aug.
Article
em Zh
| MEDLINE
| ID: mdl-24159861
ABSTRACT
The thermal denaturation of peanut allergen Ara h1, its interaction with reducing sugars and the corresponding changes in allergenicity were investigated by circular dichroism (CD), fluorescence and ELISA method comprehensively. The experimental results indicate that the secondary structure of Ara h1 changes significantly along with decreasing alpha-helical structure and its allergenicity with the temperature higher than 85 degrees C, and that both xylose and fructose can stabilize Ara h1 protein structure through interacting with Ara h1 protein and decrease its allergenicity obviously. This study should be helpful to the further understanding of sensitization mechanism of food allergy and be useful for the guidance on reasonable manufacturing of peanut foods.
Buscar no Google
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Arachis
/
Proteínas de Plantas
/
Desnaturação Proteica
/
Espectrometria de Fluorescência
/
Carboidratos
/
Glicoproteínas
/
Antígenos de Plantas
Idioma:
Zh
Ano de publicação:
2013
Tipo de documento:
Article