Effect of pH and temperature on the immunogenicity of glycinin (Glycine max L.).
Plant Foods Hum Nutr
; 50(1): 63-9, 1997.
Article
em En
| MEDLINE
| ID: mdl-9198116
Sensitive immunologic techniques for the detection of alterations that occur in protein antigens were used to evaluate the immunogenicity of soybean glycinin after isolation, heat denaturation and pH alteration. The objective was to determine the effect of these agents on the immunogenic ability of this protein fraction. Immunologic assays performed on heat-denatured glycinin up to 80 degrees C in the presence of antinative glycinin serum demonstrated that glycinin retains its immunogenic properties. Above 90 degrees C this biological property begins to disappear, with protein insolubilization and epitope modification due to the conformational changes imposed by temperature. A reduction in immunogenicity also occurred when glycinin was taken to pH 2.0 (below its pl) and pH 11.00 (above its pl) and exposed to high temperatures in the presence of native antiglycinin serum. From these data one can conclude that, at extreme pH values, intramolecular reactions may occur which, in combination with the structural disorganization caused by high temperatures, may contribute to the reduction of immunogenicity.
Buscar no Google
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Glycine max
/
Globulinas
/
Antígenos
Idioma:
En
Revista:
Plant Foods Hum Nutr
Assunto da revista:
BOTANICA
/
CIENCIAS DA NUTRICAO
Ano de publicação:
1997
Tipo de documento:
Article
País de afiliação:
Brasil
País de publicação:
Holanda