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|Type:||Artigo de periódico|
|Title:||Effect Of Combined Treatment Of Hydrolysis And Polymerization With Transglutaminase On β-lactoglobulin Antigenicity|
de Lima Zollner R.
|Abstract:||The effect of combined treatments of hydrolysis with different proteases, and subsequent polymerization with transglutaminase on the antigenic activity of β-Lg was studied. For the hydrolysis of β-Lg using Alcalase, Neutrase or bromelain, the reaction conditions were 3 % β-Lg and enzyme:substrate 25 U g -1 of protein, as was defined using factorial study. Under these conditions, the degree of hydrolysis (DH) of the hydrolysates was 12. 6 % when obtained with Alcalase and approximately 4 % with Neutrase or bromelain. Post-hydrolysis polymerization did not result in an increase in molecular mass of the protein, but these samples presented a lower DH, determined by trinitrobenzenosulfonic acid (TNBS) method, suggesting that polymerization had occurred. Hydrolysis with the three enzymes reduced the β-Lg antigenicity, as evaluated by ELISA and immunoblotting analyses. The IgE-binding responses were practically null (<9 μg mL -1), 22. 82 and 55. 73 μg mL -1 towards the hydrolysates obtained with Alcalase, bromelain, and Neutrase, respectively. The post-hydrolysis polymerization increased or had no significant effect (P ≥ 0. 05) on the antigenic response of the hydrolysates. © 2012 Springer-Verlag.|
|Citation:||European Food Research And Technology. , v. 235, n. 5, p. 801 - 809, 2012.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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