Effect of Glycation Combined with Pulsed Electric Field Pretreatment on Allergenicity and Functional Properties of β-Lactoglobulin

doi:10.7506/spkx1002-6630-201713015

Abstract

Abstract: This research aimed to investigate the effect of pulsed electric field (PEF) pretreatment combined with glycation on the allergenicity and functional properties of β-lactoglobulin (β-Lg). After being subjected to PEF treatment at different electric intensities, β-Lg solution was added with galactose at a ratio of 1:2 and then they were allowed to react at pH 7.4 and 60 ℃ for 3 h. The results showed that glycation after PEF pretreatment significantly reduced the free amino group content of β-Lg and decreased the allergenicity. The lowest allergenicity of β-LG was observed by PEF pretreatment at 15 kV/cm for 90 μs, accompanied by a significant improvement in the solubility, emulsifying property, emulsion stability and antioxidant activity (P < 0.05). Therefore, glycation combined with PEF pretreatment will have potential application for producing β-Lg with low allergenicity and favorable functional properties.

Key words: pulsed electric field, glycation, β-lactoglobulin, allergenicity, functional properties

CLC Number:

TS252.1

TIAN Ming, TU Zongcai, WANG Hui, YANG Wenhua, LI Xue, SONG Qidong. Effect of Glycation Combined with Pulsed Electric Field Pretreatment on Allergenicity and Functional Properties of β-Lactoglobulin[J]. FOOD SCIENCE, 2017, 38(13): 90-95.

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Effect of Glycation Combined with Pulsed Electric Field Pretreatment on Allergenicity and Functional Properties of β-Lactoglobulin

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