Effects of ultrasound-assisted glycation on the allergenicity of β-lactoglobulin during digestion

Authors

MA Qiu-ping, State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
WANG Hui, State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
TU Zong-cai, State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China; National R&D Center of Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi 330022, China; Engineering Research Center of Freshwater Fish High-Value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
WEN Ping-wei, State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
HU Yue-ming, State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China

Abstract

The method of indirect competitive ELISA, scanning electron microscopy (SEM) and dynamic light scattering (DLS) were used to study the ultrasound-assisted glycation with lactose (UAG) on changes in allergenicity and structure of β-lactoglobulin (β-Lg) during digestion in vitro. The results showed that the allergenicity and the degree of hydrolysis of UAG modified β-Lg had a reduced during gastrointestinal digestion. Glycation limited β-Lg to form a smaller particle structure during gastric digestion, then aggregated during intestinal digestion. The fluorescence intensity first increased and then decreased, and the maximum emission wavelength appeared red shift. These results indicated that UAG modification could effectively reduce the allergenicity of protein during digestion. The decrease of allergenici-ty was closely related to structural changes of UAG modification.

Publication Date

4-28-2021

First Page

6

Last Page

11

DOI

10.13652/j.issn.1003-5788.2021.04.002

Recommended Citation

Qiu-ping, MA; Hui, WANG; Zong-cai, TU; Ping-wei, WEN; and Yue-ming, HU (2021) "Effects of ultrasound-assisted glycation on the allergenicity of β-lactoglobulin during digestion," Food and Machinery: Vol. 37: Iss. 4, Article 2.
DOI: 10.13652/j.issn.1003-5788.2021.04.002
Available at: https://www.ifoodmm.cn/journal/vol37/iss4/2

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