Progress in Spectroscopic Research on Structural Changes of Food Allergens

Abstract

Abstract: Spectroscopy has been widely used in the investigation of structural change of food allergens. The commonly used spectroscopic techniques include circular dichroism (CD), fluorescence spectroscopy, Fourier transform infrared spectroscopy (FTIR), Raman spectroscopy and UV absorption spectroscopy. CD is often used to define the change in secondary and tertiary structures of allergens, but is restricted to clear low-concentration solutions only. FTIR can override influence of allergen molecular weight, light scattering and fluorescent light. FTIR amide I band is the most valuable for the analysis of secondary structure of allergens. Raman spectroscopy with photon probe is suitable for non-destructive detection of rare and precious microgram-scale samples. Fluorescence spectroscopy is often used to define hydrophobic and microenvironmental changes of allergens in the course of denaturation, and UV absorption spectroscopy needs to be coordinated closely with other spectroscopic methods for structural identification. In addition, CD, fluorescence spectroscopy and FTIR are available for characterizing the type and relative content of secondary structure of food allergens, and their specific applications are still worthy of further exploration.

Key words: protein structure, spectroscopy, allergen, food allergy

CLC Number:

TS201.6

References

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