Effect of pH and temperature on the immunogenicity of glycinin (Glycine max L)

dc.contributorUniversidade Estadual Paulista (UNESP)
dc.creatorDemonte, Aureluce
dc.creatorCarlos, Iracilda Zeppone
dc.creatorLourenço, E. J.
dc.creatorOliveira, J. E. Dutra de
dc.date2014-05-20T15:28:03Z
dc.date2016-10-25T18:03:02Z
dc.date2014-05-20T15:28:03Z
dc.date2016-10-25T18:03:02Z
dc.date1997-01-01
dc.date.accessioned2017-04-06T00:05:20Z
dc.date.available2017-04-06T00:05:20Z
dc.identifierPlant Foods For Human Nutrition, v. 50, n. 1, p. 63-69, 1997.
dc.identifier0921-9668
dc.identifierhttp://hdl.handle.net/11449/37949
dc.identifierhttp://acervodigital.unesp.br/handle/11449/37949
dc.identifier10.1007/BF02436044
dc.identifierWOS:A1997XE13500008
dc.identifier2-s2.0-0030994269
dc.identifierhttp://dx.doi.org/10.1007/BF02436044
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/881154
dc.descriptionSensitive 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 pi) and pH 11.00 (above its pi) 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.
dc.languageeng
dc.publisherKluwer Academic Publ
dc.relationPlant Foods For Human Nutrition
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectglycinin
dc.subjectimmunogenicity
dc.subjectprotein conformation
dc.subjectsoybeans
dc.titleEffect of pH and temperature on the immunogenicity of glycinin (Glycine max L)
dc.typeOtro


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