洞察臭氧处理引起的粗小麦分枝的形状变化和过敏反应性
Wenyan Zhu1, Yaya Yao1, Peijun Tao2
1College of Food Science and Technology, Hebei Agricultural University, Baoding, China.
Journal of the science of food and agriculture
|November 7, 2024
概括
臭氧处理通过改变蛋白质结构,显著降低了小麦的过敏原性质. 这种新的方法提高了全麦食品的安全性,为增加小麦过敏提供了有希望的解决方案.
科学领域:
- 食品科学 食品科学 食品科学
- 降低过敏性 降低过敏性
- 蛋白质化学 蛋白质化学
背景情况:
- 越来越多的小麦过敏病例需要新的食品加工解决方案.
- 尽管有营养益处,但全谷物食品存在过敏风险.
- 臭氧是一种新兴的食品加工非热技术,对其对小麦的影响的研究有限.
研究的目的:
- 调查臭氧处理对粗小麦的过敏性质的影响.
- 确定不同臭氧气流速和治疗持续时间如何影响小麦蛋白结构和过敏性.
主要方法:
- 小麦经过不同空气流速和时间的臭氧处理.
- 评估过敏性质的降低使用西部涂抹和大鼠基性白血病2H3细胞模型.
- 分析了蛋白质二次结构的变化和化学相互作用.
主要成果:
- 最佳的臭氧处理 (30分钟在5升/分钟的空气流量) 降低了61.14%的过敏原性质.
- 特定蛋白质子单元 (33,46,48,68 kDa) 显示显著降低过敏性.
- 最低的β-hexosaminidase释放率在细胞模型中为25.32%.
- 暴露于臭氧会通过二硫化键和疏水相互作用诱导蛋白质重组和聚合.
结论:
- 臭氧处理显示出显著的潜力,可以减少粗小麦的过敏性.
- 这种方法可以提高全麦产品的安全性和适合性,为更广泛的消费者基础.
- 臭氧处理为缓解与小麦消费相关的食物过敏提供了一个有希望的途径.
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