[Study on digestive stability and heat stability of food proteins].
OBJECTIVE
To establish the in vitro evaluation method in vitro on digestive stability and heat stability of food proteins and ascertain the reference proteins of each test.


METHODS
With SDS-PAGE method, digestive stability of five food proteins with known allergenicity was assessed in vitro in simulated gastric and intestinal fluid and heat stability of them was determined by heat treatment.


RESULTS
OVA and beta-LG were stable within 60 min in SGF (simulated gastric fluid). beta-LG was digested within 30 min in SIF (simulated intestinal fluid). BSA was digested within 30 min in SGF and partly digested within 60 min in SIF. In SGF, PAP was digested within 15s and LPE within 30s. But in SIF, PAP was stable within 60 min and most LPE was digested within 60 min. Heat-treated OVA, beta-LG and BSA were stable within 60 min while PAP was totally disappeared within 60 min.


CONCLUSIONS
The methods established in this study can be applied to evaluate the digestive stability and heat stability of food proteins.
Xiang
Qian
Q
Institute of Nutrition and Food Safety, Chinese Center for Disease Control and Prevention, Beijing 100050, China. 3all@163.com
Zhang
Xin
X
Wang
Wei
W
Li
Ning
N
D000485:Allergens / Q000032:analysis / Q000276:immunology / Q000378:metabolism*; D004044:Dietary Proteins / Q000009:adverse effects / Q000378:metabolism*; D004063:Digestion / Q000502:physiology*; D005512:Food Hypersensitivity / Q000378:metabolism / Q000517:prevention & control*; D005750:Gastric Juice / Q000378:metabolism; D006358:Hot Temperature; D006801:Humans; D007419:Intestinal Secretions / Q000378:metabolism; D008962:Models, Theoretical; D055550:Protein Stability; D018570:Risk Assessment / Q000379:methods
D000485:Allergens; D004044:Dietary Proteins