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Effects of Maillard reaction conditions on in vitro immunoglobulin G binding capacity of ovalbumin using response surface methodology

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This study aims to investigate the effects of temperature, time, pH, ovalbumin/glucose ratio, and ovalbumin concentration on the potential allergenicity of ovalbumin during the Maillard reaction, and to define the key influential factors. Results indicated that immunoglobulin G (IgG) binding of ovalbumin could either be increased or decreased, depending on the reaction temperature, and the glycation parameters could work collectively. Response surface methodology (RSM) was used to optimize conditions under temperature below denaturation of ovalbumin. The key influential factor was temperature, followed by pH and ovalbumin concentrations. Under the optimized condition, a reduction of immunoglobulin E (IgE) binding to 61.86% was observed. RSM was proved to be a good tool in optimizing the Maillard reaction parameters to reduce potential allergenicity of ovalbumin.
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Keywords: Maillard reaction; antigenicity; egg allergy; ovalbumin; response surface methodology

Document Type: Research Article

Affiliations: 1: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China 2: Department of Food Science, Nanchang University, Nanchang, 330047, China

Publication date: November 2, 2015

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