期刊
FOOD CHEMISTRY
卷 264, 期 -, 页码 250-254出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.05.051
关键词
Shrimp allergen; Electron beam irradiation; Tropomyosin; Immunoreactivity; Protein structure
资金
- National Natural Scientific Foundation of China [31371793]
- project of Science and Technology, China, Ministry of P. R. China [2015BAD17B02-3]
- K. C. Wong Magna Fund in Ningbo University, China
To evaluate the effect of electron beam (EB) irradiation on IgG binding capacity and conformation of tropomyosin in shrimp (Solenocera melantho), shrimp meat was irradiated with different doses (0, 1, 3, 5, 7, 9 kGy) of EB. IgG binding capacity of TM from shrimp meat was detected by western blot and indirect enzyme-linked immunosorbent assay. The conformation of TM was analyzed with circular dichroism and Fourier transform infrared spectroscopy. Results showed that there was a significant decrease in IgG binding capacity of TM from shrimp meat treated with EB irradiation, with the most significant effect observed at 7 kGy. At this dose, the IgG binding capacity of TM decreased by 59% when compared to the control group. The structural changes were consistent with changes in IgG binding capacity of TM. It was concluded that EB irradiation can reduce the immunoreactivity of shrimp TM by altering its structure.
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