title: Effects of heat and high-pressure treatments on the solubility and immunoreactivity of almond proteins.
abstract: The effects of dry and moist heat, autoclave sterilization and high-pressure treatment on the biochemical characteristics and immunological properties of almond proteins were investigated. Changes in the solubility and immunoreactivity of almond proteins extracted from treated almond flour were evaluated using a total protein assay, indirect competitive inhibition enzyme-linked immunosorbent assay (IC-ELISA), and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). Almond proteins were stable during dry-heat treatment at temperatures below 250°C. Dry heat at 400°C, boiling, autoclave sterilization and high-pressure treatment in the presence of water at ⩾ 500 MPa greatly reduced the solubility and immunoreactivity of almond proteins. SDS-PAGE revealed that the protein profiles of almond flour samples treated under these conditions also changed significantly. The synergistic effects of heat, pressure and the presence of water contributed to significant changes in solubility and immunoreactivity of almond proteins.
authors.affiliation: Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China; Institute for Food Safety and Health, Illinois Institute of Technology, Bedford Park, IL 60501, USA. Electronic address: yzhang@tust.edu.cn.
authors.forename: Yan
authors.initials: Y
authors.lastname: Zhang
authors.affiliation: Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China; Department of Grain and Oil Safety, Academy of State Administration of Grain, Beijing 100037, China.
authors.forename: Jieqiong
authors.initials: J
authors.lastname: Zhang
authors.affiliation: Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China.
authors.forename: Wei
authors.initials: W
authors.lastname: Sheng
authors.affiliation: Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China.
authors.forename: Shuo
authors.initials: S
authors.lastname: Wang
authors.affiliation: U.S. Food and Drug Administration, Division of Food Processing Science and Technology, Bedford Park, IL 60501, USA. Electronic address: tongjen.fu@fda.hhs.gov.
authors.forename: Tong-Jen
authors.initials: TJ
authors.lastname: Fu
mesh_terms: D004591:Electrophoresis, Polyacrylamide Gel / Q000379:methods*; D004797:Enzyme-Linked Immunosorbent Assay / Q000379:methods*; D006358:Hot Temperature; D011312:Pressure; D000068181:Prunus dulcis / Q000737:chemistry*
keywords: Almond protein; Citric acid (PubChem CID:311); DMSO (PubChem CID:679); Glycine (PubChem CID:750); Heat treatment; High pressure; Immunoreactivity; SDS (PubChem CID:3423265); Sodium carbonate (PubChem CID:10340); Solubility; Tris (hydroxymethyl) aminomethane (Tris) (PubChem CID:176250); Tween 20 (PubChem CID:443314)