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| In vitro digestion stability of soybean globulin after heating treatment |
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| KeyWord:soybean globulin heating treatment in vitro simulated gastrointestinal digestion allergen digestive stability |
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| Abstract: |
| In order to effectively evaluate the changes of antigenicity of soybean globulin, in vitro simulated digestion experiments on heating treated soybean globulin were carried out and its in vitro digestion stability was investigated. Soybean globulin was extracted from defatted soybean powder by alkali-soluble and acid-precipitation method. It was treated with ultra-high static pressure of 400 MPa for 15 min and then heated (70, 90, 110, 130℃) for 20 min for in vitro simulated digestion experiment. The changes of molecular weight, degree of hydrolysis and antigenicity during digestion were studied by SDS-PAGE, o-phthalaldehyde(OPA) method and indirect competitive enzyme-linked immunosorbent assay (ELISA). The results showed that after the in vitro simulated digestion experiment, compared with the untreated samples, the protein bands treated at different temperatures gradually became shallower and more small molecule proteins were generated. In the process of gastric digestion, the degree of hydrolysis of protein before and after treatment gradually increased, and in the process of intestinal digestion, the degree of hydrolysis of protein treated at 90,110,130℃increased first and then decreased. Compared with the untreated protein, the antigen inhibition rate of heat treated soybean globulin decreased from 87% to 4% after digestion, which significantly reduced its antigenicity. After heating treatment of soybean globulin, its antigenicity was reduced significantly through gastrointestinal digestion. |
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