High pressure processing assisted enzymatic hydrolysis – An innovative approach for the reduction of soy immunoreactivity

摘要: Abstract Soybean (Glycine max (L.) MERR.) is recognized as a potent food allergen causing one of the most frequent allergies worldwide. The effect high pressure processing (HPP) prior to and during enzymatic hydrolysis using enzyme preparation Flavourzyme® on degree (DH), molecular weight distribution (SDS-PAGE) β-conglycinin (Gly m5) immunoreactivity soy protein isolate (SPI) was studied. Enzymatic carried out at atmospheric (0.1 MPa) HPP (100–600 MPa) 50 °C for 15 min. Pressures higher than 300 MPa enhanced degradation Gly m5, which confirmed by SDS-PAGE LC-MS/MS analyses. samples assessed in vitro sandwich ELISA mouse monoclonal anti-Gly m5 antibodies. Depending antibody tested, residual completely inhibited or significantly impaired up 99.5% applying 400 500 MPa. By means principal component analysis, beany green off-flavors characteristic unprocessed SPI could be reduced 400–500 MPa. resulting hydrolysates possessed improved solubility, foaming activities oil-binding capacities, were 45%, 66%, 210%, respectively. 400–500 MPa constitutes an innovative approach production low-allergen ingredients that combine good taste functional properties. Industrial relevance Food allergy has emerged last years incidence prevalence are rising dramatically. Up now, only feasible method mitigate allergy. However, major drawback associated with incomplete destruction allergenic epitopes formation strong bitter taste. This research activity demonstrates assisted Flavourzyme effectively reduces proteins. Degree SDS-PAGE, mass spectrometry well antibodies have been applied analyze proteins determine immunoreactivity. study provides preliminary evidence this combination process great potential produce tasty soy-based physicochemical properties, i.e. solubility foamability.