| 光谱学与光谱分析 |
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| Effect of High Hydrostatic Pressure Combined with Temperature on the Antigenicity and Conformation of Tropomyosin Purified from Shrimp |
| HAN Jian-xun1, 2, CHEN Ying2*, WU Ya-jun2, HUANG Wen-sheng2, GE Yi-qiang1, 3* |
1. College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
2. Agro-product Safety Research Center, Chinese Academy of Inspection and Quarantine, Beijing 100176, China
3. China Rural Technology Development Center, Beijing 100045, China |
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Abstract Foodborne shrimp allergy events have occurred in recent years. To illustrate the mechanism of high hydrostatic pressure technology to change the allergenicity of shrimp, the major allergen tropomyosin was separated and purified from Litopenaeus vannamei, and indentified with matrix assisted laser desorption ionization time of flight mass spectrometry (MALDI-TOF-MS). The effect of temperature factor under high hydrostatic pressure was measured with indirect ELISA method, CD and fluorescence spectrum. The results showed that the antigenicity of TM protein had an increase after being heated at 35 or 45 ℃ when treated at 300 MPa for 15 minutes, while the antigenicity decreased at 55, 65, and 75 ℃. With the increase of heat temperature, the secondary structure of TM also changed. The mutual transformation happened between the alpha-helix and beta-sheet, beta-turn, and the random coil. The tertiary structure of TM was observed dynamic changes from the extended state to the folded state, and then re-extended state to re-folded state. These results suggested that high hydrostatic pressure combined with temperature could influence the antigenicity of TM by the change of conformation which would be useful as theoretical guidance on developing new methods or technologies for producing hypoallergenic shrimp products.
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Received: 2016-01-08
Accepted: 2016-05-09
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Corresponding Authors:
CHEN Ying, GE Yi-qiang
E-mail: chenyingcaiq@163.com;68511009@163.com
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