Combined effects of pH and thermal treatments on IgE-binding capacity and conformational structures of lectin from black kidney bean (Phaseolus vulgaris L.). (1st November 2020)

• Record Type: Journal Article
• Authors: Sun, Xianbao; He, Shudong; Ye, Yongkang; Cao, Xiaodong; Liu, Haiyan; Wu, Zeyu; Yue, Junyang; Jin, Risheng; Sun, Hanju
• Is Part Of: Food chemistry. Volume 329(2020)
• Publication Date: 2020-11-01
• Subjects: Black kidney bean lectin -- Thermal treatment -- pH -- IgE-binding capacity -- Structure -- Response surface methodology; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2020.127183
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Effects of pH and heating on BKBL IgE-binding capacity were characterized by RSM. IgE-binding capacity reduction was related with the structural change of BKBL. Low-pH incubated BKBL was a bit resistant to structural alterations during heating. Combination of pH and heating was effective to reduce IgE-binding capacity of BKBL. Abstract: Combined effects of pH and thermal treatments on black kidney bean lectin (BKBL) were investigated by response surface methodology (RSM). Low-pH (1.0, 2.0, 3.0) incubation decreased hemagglutination activity (HA) and IgE-binding capacity, but the activities would be restored when the lectin was treated by pH shifting to 7.2. Conformational structure analyses indicated that low-pH induced protein unfolding and pH-shifting treatment resulted in a limited structural rearrangement. Mild heating, such as 60 °C for 3 min, slightly increased the HA and IgE-binding activities of pH shifted BKBL, but no obvious effects in the pH 1.0 incubated BKBL. High-temperature and long-time treatment might induce the protein aggregation, further decreased HA and IgE-binding capacities. RSM results showed both IgE-binding capacity and HA were the lowest under the combination of pH 1.0 incubation with 80 °C heating for 15 min or pH shifting from 1.0 to 7.2 with 100 °C heating for 10 min.