TY - JOUR
T1 - The effects of pulsed ultraviolet light, cold atmospheric pressure plasma, and gamma-irradiation on the immunoreactivity of soy protein isolate
AU - Meinlschmidt, P.
AU - Ueberham, E.
AU - Lehmann, J.
AU - Reineke, K.
AU - Schlüter, O.
AU - Schweiggert-Weisz, U.
AU - Eisner, P.
N1 - Publisher Copyright:
© 2016 Elsevier Ltd
PY - 2016/12/1
Y1 - 2016/12/1
N2 - This study investigates the effect of nonthermal processing technologies on soy immunoreactivity. Soy protein isolate was treated with pulsed ultraviolet (PUV) light, direct and remote cold atmospheric pressure plasma (CAPP), and gamma-irradiation (3–100 kGy). Sample weight, surface temperature, hydrogen peroxide content, and pH value have been measured. SDS-PAGE analysis revealed reduced protein intensity bands corresponding to major soy allergens β-conglycinin (Gly m5) and glycinin (Gly m6). Sandwich ELISA using specific mouse monoclonal anti-Gly m5 antibodies (mAbs) confirmed a loss of soy immunoreactivity following PUV light, direct CAPP, and gamma-irradiation with increasing dose and time. The maximum reduction in immunoreactivity (91–100%) in the soluble protein fraction was achieved by direct CAPP as well as PUV light and gamma-irradiation treatment. A decreased immunoreactivity up to 89% was observed for samples treated with remote CAPP. These innovative technologies might have great potential for industrial application due to their effectiveness in reduction of soy immunoreactivity.
AB - This study investigates the effect of nonthermal processing technologies on soy immunoreactivity. Soy protein isolate was treated with pulsed ultraviolet (PUV) light, direct and remote cold atmospheric pressure plasma (CAPP), and gamma-irradiation (3–100 kGy). Sample weight, surface temperature, hydrogen peroxide content, and pH value have been measured. SDS-PAGE analysis revealed reduced protein intensity bands corresponding to major soy allergens β-conglycinin (Gly m5) and glycinin (Gly m6). Sandwich ELISA using specific mouse monoclonal anti-Gly m5 antibodies (mAbs) confirmed a loss of soy immunoreactivity following PUV light, direct CAPP, and gamma-irradiation with increasing dose and time. The maximum reduction in immunoreactivity (91–100%) in the soluble protein fraction was achieved by direct CAPP as well as PUV light and gamma-irradiation treatment. A decreased immunoreactivity up to 89% was observed for samples treated with remote CAPP. These innovative technologies might have great potential for industrial application due to their effectiveness in reduction of soy immunoreactivity.
KW - Cold atmospheric pressure plasma
KW - Gamma-irradiation
KW - Pulsed ultraviolet light
KW - SDS-PAGE
KW - Sandwich ELISA
KW - Soy immunoreactivity
UR - http://www.scopus.com/inward/record.url?scp=84995563902&partnerID=8YFLogxK
U2 - 10.1016/j.ifset.2016.06.007
DO - 10.1016/j.ifset.2016.06.007
M3 - Article
AN - SCOPUS:84995563902
SN - 1466-8564
VL - 38
SP - 374
EP - 383
JO - Innovative Food Science and Emerging Technologies
JF - Innovative Food Science and Emerging Technologies
ER -