Open Access. Powered by Scholars. Published by Universities.®
Department of Agronomy and Horticulture: Faculty Publications
Acid denaturation; CD spectra; Food allergen; Simulated gastric fluid; Thermal renaturation
Articles 1 - 1 of 1
Full-Text Articles in Entire DC Network
Stability Of The Allergenic Soybean Kunitz Trypsin Inhibitor, Robin Roychaudhuri, Gautam Sarath, Michael G. Zeece, John P. Markwell
Stability Of The Allergenic Soybean Kunitz Trypsin Inhibitor, Robin Roychaudhuri, Gautam Sarath, Michael G. Zeece, John P. Markwell
Department of Agronomy and Horticulture: Faculty Publications
The soybean Kunitz trypsin inhibitor (SKTI) is a 21.5 kDa allergenic protein that belongs to the family of all antiparallel h-sheet proteins that are highly resistant to thermal and chemical denaturation. Spectroscopic and biochemical techniques such as circular dichroism (CD), ANS fluorescence and proteolysis were used to study its molecular structure under denaturing conditions such as acid and heat to which these allergens are commonly exposed during food processing. Reduction of native SKTI leads to its complete and rapid proteolysis by pepsin in simulated gastric fluid (SGF). Limited proteolysis with chymotrypsin during renaturation after heating showed that the native structure …