Effects of Interaction on the Structure and Potential allergenicity of Ovalbumin and Lysozyme

Abstract

Abstract: To understand the effect of protein-protein interaction on structure and allergenicity during heat treatment, the interaction of ovalbumin (OVA) and lysozyme (Lys) in egg white at different temperatures was studied. The physical properties were analyzed by turbidity, solubility and SDS-PAGE. The spatial structure was characterized by circular dichroism spectroscopy, ultraviolet spectroscopy and fluorescence spectroscopy. The IgG and IgE binding ability were studied by competitive ELISA. The results showed that OVA-Lys interaction after heating for 10 minutes at 60 and 65℃ did not significantly affect the structure and potential allergenicity of each other. However, when treated at 70℃, the tertiary structure of OVA was unfolded, and the hydrophobic groups of Lys were exposed. The interaction between OVA and Lyswas formed through disulfide bonds which could significantly reduce the potential allergenicity of each other.

Key words: ovalbumin, lysozyme, interaction, structure, allergenicity

CLC Number:

References

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