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Impact of Maillard reaction conditions on the antigenicity of parvalbumin, the major allergen in grass carp

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Impacts of the Maillard reaction conditions (maltose/parvalbumin weight ratio, reaction temperature and reaction time) on the antigenicity of parvalbumin (PV) were explored using response surface methodology. The model to predict the antigenicity of PVand an optimal reaction condition were obtained. In addition, the antigenicity, immunoglobulin E (IgE) binding ability and amino acid composition of PV-maltose were analysed. The reaction temperature showed a significant effect on the antigenicity of PV. The optimal reaction condition was: maltose/PV weight ratio was 2.04, reaction temperature was 67.15°C and reaction time was 74.25 h. The predicted antigenicity was 0.276 µg mL−1 under these conditions, and the test antigenicity was 0.388 µg mL−1. The IgE binding ability of PV-maltose was significantly suppressed after Maillard reaction. Therefore, Maillard reaction was an effective way to control the main allergen of grass carp.
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Keywords: IgE binding; Maillard; amino acid; antigenicity; parvalbumin

Document Type: Research Article

Affiliations: 1: College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Higher Institution Engineering Research Center of Animal Product, Beijing, China 2: Department of Gastroenterology, Children's Hospital Zhejiang University School of Medicine, Zhejiang, China

Publication date: October 2, 2014

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