Journal
FOOD CHEMISTRY
Volume 358, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2021.129821
Keywords
DBD plasma treatment; beta-Lactoglobulin; IgG binding; Antigenicity
Funding
- Natural Science Foundation of Hunan Province [2019JJ50266]
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The study found that dielectric-barrier-discharge (DBD) plasma treatment can reduce the IgG binding capacity of beta-lactoglobulin (beta-LG) by altering its structure. This treatment can also result in cleavage of disulfide bonds and fragmentation of beta-LG, leading to further decline in its IgG binding capacity. Plasma treatment shows promise as an alternative to enzymatic hydrolysis for producing hypoallergenic milk protein-based products.
The present study investigated the effects of dielectric-barrier-discharge (DBD) plasma treatment (12 kHz, 40 kV) at 1, 2, 3, and 4 min on the reduction of the immunoglobulin G (IgG) binding capacity of beta-lactoglobulin (beta-LG). The IgG binding capacity of beta-LG was reduced by 58.21% following a plasma treatment time of 4 min, as confirmed by western-blot and ELISA analyses. The reduction in IgG binding capacity of beta-LG was directly related to a stepwise change in its structure. The initial drop in the IgG binding capacity of beta-LG was found to be caused by conformational alteration, free sulfhydryl exposure and cross-linkage of molecules induced by oxidation of NH-/NH2- functional groups of peptide bonds and of sensitive amino acid residues (Tyr, Trp) as confirmed by SDS-PAGE, surface hydrophobicity and multi-spectroscopic analyses. Plasma treatment of more than 3 min resulted in cleavage of disulfide bonds and fragmentation of beta-LG that was confirmed by LC-MS/MS analysis, which resulted a further decline in the IgG binding capacity of beta-LG. Plasma treatment therefore has great potential as a substitute treatment for enzymatic hydrolysis for the production of hypoallergenic milk protein-based products.
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