Effects of non-thermal treatments on goat whey protein allergenicity: A study based on conformational and linear epitopes

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2025-02-16 DOI:10.1016/j.lwt.2025.117517

Zhi Cao , Zhengshi Chang , Yumei Gao , Bingjie Xue , Yanhui Yang , Lili Zhao , Wupeng Ge

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Abstract

This study focused on the effects of various non-thermal treatments on the antigenicity of goat milk whey protein (GWP), and the mechanism of reducing antigenicity was also discussed from the perspective of conformation epitope and linear epitope. The optimal reduction rate of antigenicity was 38.83% for β-Lg and 29.27% for α-La after 600MPa/30 min of ultra-high pressure (UHP) treatment. Non-thermal treatments not only changed the structure of GWP, but also increased or decreased the number, exposure degree and antigen binding rate of antigenicity peptides. Three kinds of non-thermal treatments reduced the GWP antigenicity by different mechanisms. UHP and PEF treatments reduced antigenicity mainly through altering conformational epitopes, while CP treatment reduced antigenicity by both altering conformational epitopes and decreasing antigenicity peptides. This result provided new ideas and technologies to reduce milk protein antigenicity.

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.