Effect of Maillard Reaction on the Allergenicity of Chicken and Shrimp Proteins
Project no. 1401 · Status: Kapanmış · 2017
Summary
In this study, investigation of the structural differences and similarities of shrimp and chicken tropomyosins and the effects of ultrasound and Maillard reaction on these features was aimed. For this evaluation surface hydrophobicity of the proteins, hydrolysis degree during in vitro gastric digestion, SDS-page profiles of non-treated and treated and as well as in vitro gastric digested samples, and FTIR spectrum of the samples were determined. Ultrasound application caused increases in the hydrolysis of both chicken tropomyosin and shrimp tropomyosin. As a result of ultrasound application, 2 bands with different molecular weights (36.6 kDa and 30.6 kDa) were displayed in the SDs-page profile of the shrimp tropomyosin. However, a single band (37 kDa) was visualized in chicken tropomyosin after ultrasound application. FTIR spectroscopy results have shown that the secondary structure of the shrimp tropomyosin is mainly composed of ?-helix structure, but the chicken tropomyosin mainly consists of ?-sheet conformation. Surface hydrophobicity values of both tropomyosin were found to be close to each other. Although ultrasound application caused an increase in the surface hydrophobicity value of tropomyosin obtained from both sources, this value was much higher in tropomyosin obtained from chicken than that obtained from shrimp. Increased surface hydrophobicity is an indication of unfolding of protein and the decrease in the ?-helix structure. In vitro gastric digestion and degrees of hydrolysis showed that tropomyosin obtained from both sources were not completely hydrolyzed after 2 and 3 hours of gastric digestion. The highest degree of hydrolysis (34.43%) was detected in ultrasound treated chicken tropomyosin after 3 hours of in vitro gastric digestion. The highest surface hydrophobicity value was detected in the ultrasound treated chicken tropomyosin (9.97), followed by the shrimp tropomyosin treated with ultrasound and Maillard reaction (5.59). Surface hydrophobicity values of untreated chicken and shrimp tropomyosin were found as 2.53 and 2.39, respectively.