化学
原肌球蛋白
小虾
脱颗粒
介质阻挡放电
组胺
细胞内
生物物理学
色谱法
食品科学
生物化学
肌球蛋白
内科学
受体
医学
生物
物理化学
电极
渔业
作者
Jun‐Hu Cheng,Jilin Li,Da‐Wen Sun
出处
期刊:Food Chemistry
[Elsevier]
日期:2022-12-24
卷期号:409: 135316-135316
被引量:34
标识
DOI:10.1016/j.foodchem.2022.135316
摘要
Effects of dielectric barrier discharge (DBD) cold plasma (CP) on structure, surface hydrophobicity and allergenic properties of tropomyosin (TM) in shrimp were investigated in this study. Results showed that the molecular weight of TM increased and the protein concentration decreased with CP treatment time increased. The content of free amino acids was increased by 74.7 % and the distribution of aromatic amino acids was altered. The content of α-helix was decreased by 69 % and the surface hydrophobicity increased by 57.8 % after 20 min treatment. Allergenicity analysis showed that the IgE binding capacity decreased by 96 % after 20 min treatment, and the degranulation indexes of KU812 cells like the β-HEX release rate, the intracellular calcium ion intensity, the release of histamine and inflammatory cytokines (IL-4, TNF-α) were decreased by 32.5 %, 31.0 %, 37.3 %, 51.7 %, and 70.2 %, respectively. The current study confirmed that DBD CP could reduce the TM allergenicity through structural changes.
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