Antigenic stability of pecan [Carya illinoinensis (Wangenh.) K. Koch] proteins: Effects of thermal treatments and in vitro digestion

Mahesh Venkatachalam, Suzanne S Teuber, W. Rich Peterson, Kenneth H. Roux, Shridhar K. Sathe

Research output: Contribution to journalArticle

31 Citations (Scopus)

Abstract

Rabbit polyclonal antibody-based inhibition ELISA as well as immunoblotting analyses of proteins extracted from variously processed pecans (cv. Desirable) indicate that pecan proteins are antigenically stable. Pecan antigens were more sensitive to moist heat than dry heat processing treatments. SDS-PAGE and immunoblotting analysis of the native and heat-denatured proteins that were previously subjected to in vitro simulated gastric fluid digestions indicate that stable antigenic peptides were produced. Both enzyme-to-substrate ratio and digestion time were influential in determining the stability of pecan polypeptides. The stable antigenic polypeptides may serve as useful markers in developing assays suitable for the detection of trace amounts of pecans in foods.

Original languageEnglish (US)
Pages (from-to)1449-1458
Number of pages10
JournalJournal of Agricultural and Food Chemistry
Volume54
Issue number4
DOIs
StatePublished - Feb 22 2006

Fingerprint

Carya
Carya illinoinensis
pecans
in vitro digestion
Digestion
Hot Temperature
Heat treatment
heat treatment
Peptides
immunoblotting
Proteins
Immunoblotting
proteins
polypeptides
digestion
Assays
heat
Therapeutics
Antigens
polyclonal antibodies

Keywords

  • Antigenic stability
  • Digestibility
  • Inhibition ELISA
  • Pecans
  • Proteins
  • Western blotting

ASJC Scopus subject areas

  • Agricultural and Biological Sciences (miscellaneous)
  • Food Science
  • Chemistry (miscellaneous)

Cite this

Antigenic stability of pecan [Carya illinoinensis (Wangenh.) K. Koch] proteins : Effects of thermal treatments and in vitro digestion. / Venkatachalam, Mahesh; Teuber, Suzanne S; Peterson, W. Rich; Roux, Kenneth H.; Sathe, Shridhar K.

In: Journal of Agricultural and Food Chemistry, Vol. 54, No. 4, 22.02.2006, p. 1449-1458.

Research output: Contribution to journalArticle

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