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In vitro glycation and antigenicity of soy proteins

AutorLagemaat, Jürgen van; Silván, José Manuel ; Moreno, F. Javier ; Olano, Agustín ; Castillo, M. Dolores del
Palabras claveMaillard reaction
Antigenicity
Soy protein isolate (SPI)
Fructooligosaccharides (FOS)
Fructose
Fecha de publicación2007
EditorElsevier
CitaciónFood Research International 40(1): 153-160 (2007)
ResumenSoy protein isolate (SPI) was glycated with fructose or fructooligosaccharides (FOS) through the Maillard reaction in powder and liquid systems. A reduction in primary free amino groups of SPI up to 85% and 96% was observed in the powder and liquid system, respectively. Following heating at 95 °C for 1 h under liquid conditions, the electrophoretic behavior of allergenic 7S (β-conglycinin) and 11S (glycinin) fractions of SPI was modified when glycated with FOS (molar ratio primary amino groups to FOS of 1:74) as shown by SDS-PAGE analysis. The antigenicity of this glycated protein was also largely reduced (up to ∼90%) compared with that of the unglycated form. Glycation reactions with fructose in a powder and liquid system also reduced the antigenicity of the glycated proteins.
URIhttp://hdl.handle.net/10261/155042
DOI10.1016/j.foodres.2006.09.006
Identificadoresdoi: 10.1016/j.foodres.2006.09.006
issn: 0963-9969
e-issn: 1873-7145
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