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2010 | 60 | 4 |

Tytuł artykułu

Influence of glycation of wheat albumins and globulins on their immunoreactivity and physicochemical properties

Treść / Zawartość

Warianty tytułu

Języki publikacji

EN

Abstrakty

EN
Glycation (non-enzymatic glycosylation) is a spontaneous reaction that occurs during food processing, storage and preparation of food, which can have a significant influence on physiochemical and biological properties of food proteins. Glycation has been used mostly for improvement of functional properties of proteins although there is increasing concern of possible changes in biologic properties of glycation products. The influence of dry-heat glycation with glucose on immunoreactive properties of wheat salt-soluble proteins has been studied. It has been shown that glycation caused differences in electrophoretic patterns (both 1D and 2D), as well as in Western-immunoblotting with rabbit IgG and human IgE. A significant increase in immunoreactivity has been observed, as well as a decrease in free amino group. Thermostable, immunoreactive and susceptible for glycation protein band with molecular weight of approximately 13 kDa (by SDS-PAGE) has been selected for the N-terminal sequence analysis and determined to be an alpha-amylase inhibitor. Dry heat glycation is a very potent but nondestructive method of protein glycation, that leads to high degree of substitution and changes in both physicochemical and biological (immunological) properties of food proteins.

Wydawca

-

Rocznik

Tom

60

Numer

4

Opis fizyczny

p.335-340,fig.,ref.

Twórcy

  • Chair of Biochemistry, Faculty of Biology, University of Warmia and Mazury in Olsztyn, Oczapowskiego 1A, 10-719 Olsztyn, Poland
autor
autor
autor
autor

Bibliografia

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  • 15. Moustakas A.K., van de Wal Y., Routsias J., Kooy Y.M., van Veelen P., Drijfhout J.W., Koning F., Papadopoulos G.K., Structure of celiac disease-associated HLA-DQ8 and non-associated HLA-DQ9 alleles in complex with two disease-specific epitopes. Int. Immunol., 2000, 12, 1157–1166.
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Typ dokumentu

Bibliografia

Identyfikatory

Identyfikator YADDA

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