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首页> 外文期刊>Plant Foods for Human Nutrition >Effect of pH and temperature on the immunogenicity of glycinin (Glycine max L.).
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Effect of pH and temperature on the immunogenicity of glycinin (Glycine max L.).

机译：pH和温度对大豆球蛋白（Glycine max L.）免疫原性的影响。

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Sensitive immunological techniques for the detection of alterations that occur in protein antigens were used to evaluate the immunogenicity of soyabean glycinin after isolation, heat denaturation and pH alteration. Immunologic assays performed on heat denatured glycinin up to 80鳦 in the presence of antinative glycinin serum demonstrated that glycinin retains its immunogenic properties. Above 90鳦 this biological property begins to disappear, with protein insolubilization and epitope modification due to the conformational changes imposed by temperature. A reduction in immunogenicity also occurred when glycinin was taken to pH 2.0 (below its pl) and pH 11.00 (above its pl) and exposed to high temperatures in the presence of native antiglycinin serum. It is concluded that at extreme pH values, intramolecular reactions may occur which, in combination with the structural disorganization caused by high temperatures, may contribute to the reduction of immunogenicity.
机译：用于检测蛋白质抗原中发生的变化的灵敏免疫学技术被用于评估分离，热变性和pH改变后大豆大豆球蛋白的免疫原性。在存在抗性大豆球蛋白血清的情况下，对高达80℃的热变性大豆球蛋白进行的免疫学分析表明，大豆球蛋白保留了其免疫原性。超过90℃时，由于温度引起的构象变化，这种蛋白质的生物学特性开始消失，蛋白质不溶化和表位修饰。当将大豆球蛋白调节至pH 2.0（低于pI）和pH 11.00（高于p1）并在天然抗大豆球蛋白血清存在下暴露于高温时，免疫原性也会降低。结论是，在极端的pH值下，可能会发生分子内反应，再加上高温引起的结构紊乱，可能会导致免疫原性降低。

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