Effect of extrusion on the structure and antigenicity of soybean β-conglycinin

• 作者: Feng Jia Haicheng Yin Jin Huang Xin Zheng Xinrui Zhang Yong Zhang
• 来源期刊: 粮油科技:英文版
• 学科: 工学
• 关键词: SOYBEAN EXTRUSION Β-CONGLYCININ STRUCTURE ANTIGENICITY
• 年，卷（期）: lykjywb_2019,（3）
• 页码范围: 67-72
• 页数: 6页
• 分类号: TG1

摘要

β-Conglycinin,the main component of 7S globulin in soybean protein,is also a key soybean antigen protein that causes allergic reactions.Extrusion technologies have received considerable attention as amethod for modifying soybean protein allergens.This study investigated the changes inβ-conglycinin structure and antigenicity upon extrusion.Isoelectric precipitation,ammoniumsulfate precipitation,and sepharose CL-6B gel filtration were used to isolate and purifyβ-conglycinin from soybean powder,and single-factor and orthogonal tests were used to study the effects of water content,extrusion temperature,screw rotation speed,and feeding speed on the antigenicity ofβ-conglycinin after extrusion.Fourier transforminfrared spectrometry(FTIR)was then employed to analyze the structure ofβ-conglycinin after extrusion under the optimal conditions determined by the orthogonal test.The results showed that extrusion significantly reduced the antigenicity ofβ-conglycinin(P<0.05),and the degree of influence of the factors studied may be ordered as extrusion temperature>feeding speed>screw rotation speed>water content.The optimal parameters were temperature at 130°C,screwrotation speed at 140 r/min,and feeding speed at 35 g/min.Under these conditions,the contents ofα-helix,β-pleated sheet,andβ-turn structures inβ-conglycinin were significantly reduced(P<0.05),while the contents of random coils were significantly increased(P<0.05).The peak absorption intensity of amides I,II,and III also decreased.Taken together,the findings suggest that extrusion could be an effective method for reducing the antigenicity ofβ-conglycinin.