IgE epitopes IgE-binding activity Litopenaeus vannamei combination processing glycation. vannamei, which provides a new research method to explore the hypo-IgE-binding activity in food. This is a comprehensive assessment of the specific amino acid residues modified by glycation of multiple allergens in processed L. The hypo-IgE-binding activity in processed shrimp may be due to the modification of lysine, arginine, and cysteine residues in antigen epitopes. Meanwhile, the processing significantly reduced the IgG/IgE-binding activity of the shrimp meat. Results showed that the combination processing of Maillard reaction (shrimp meat with galactose) with high temperature-pressure at 115 ☌ obviously changed the macrostructure and increased the digestibility for the shrimp meat. Furthermore, the presence of modified amino acids on the reported IgE epitopes was analyzed by mass spectrometry. The present study explores the low-allergenic food processing for Litopenaeus vannamei by analysis of macrostructure, digestibility, and immunoreactivity.
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