Article

Antigenic stability of pecan [Carya illinoinensis (Wangenh.) K. Koch] proteins: effects of thermal treatments and in vitro digestion.

Department of Nutrition, Food and Exercise Sciences, Florida State University, Tallahassee, Florida 32306, USA.
Journal of Agricultural and Food Chemistry (impact factor: 2.82). 03/2006; 54(4):1449-58. DOI:10.1021/jf0520802 pp.1449-58
Source: PubMed

ABSTRACT Rabbit polyclonal antibody-based inhibition ELISA as well as immunoblotting analyses of proteins extracted from variously processed pecans (cv. Desirable) indicate that pecan proteins are antigenically stable. Pecan antigens were more sensitive to moist heat than dry heat processing treatments. SDS-PAGE and immunoblotting analysis of the native and heat-denatured proteins that were previously subjected to in vitro simulated gastric fluid digestions indicate that stable antigenic peptides were produced. Both enzyme-to-substrate ratio and digestion time were influential in determining the stability of pecan polypeptides. The stable antigenic polypeptides may serve as useful markers in developing assays suitable for the detection of trace amounts of pecans in foods.

0 0
 · 
0 Bookmarks
 · 
20 Views
Data provided are for informational purposes only. Although carefully collected, accuracy cannot be guaranteed. The impact factor represents a rough estimation of the journal's impact factor and does not reflect the actual current impact factor. Publisher conditions are provided by RoMEO. Differing provisions from the publisher's actual policy or licence agreement may be applicable.

Keywords

assays suitable
 
Desirable
 
digestion time
 
enzyme-to-substrate ratio
 
immunoblotting analyses
 
immunoblotting analysis
 
moist heat
 
pecan polypeptides
 
Rabbit polyclonal antibody-based inhibition ELISA
 
SDS-PAGE
 
stable antigenic peptides
 
stable antigenic polypeptides
 
trace amounts
 
variously
 
vitro simulated gastric fluid digestions
 

Mahesh Venkatachalam