RT Journal Article
T1 A Novel Proteomic Analysis of the Modifications Induced by High Hydrostatic Pressure on Hazelnut Water-Soluble Proteins
A1 Prieto, Nuria
A1 Burbano, Carmen
A1 Iniesto, Elisa
A1 Rodríguez, Julia
A1 Cabanillas, Beatriz
A1 Crespo, Jesus
A1 Pedrosa, Mercedes
A1 Muzquiz, Mercedes
A1 del Pozo, Juan
A1 Linacero de la Fuente, Rosario
A1 Cuadrado, Carmen
AB Food allergies to hazelnut represent an important health problem in industrialized countries because of their high prevalence and severity. Food allergenicity can be changed by several processing procedures since food proteins may undergo modifications which could alter immunoreactivity. High-hydrostatic pressure (HHP) is an emerging processing technology used to develop novel and high-quality foods. The effect of HHP on allergenicity is currently being investigated through changes in protein structure. Our aim is to evaluate the effect of HHP on the protein profile of hazelnut immunoreactive extracts by comparative proteomic analysis with ProteomeLab PF-2D liquid chromatography and mass spectrometry. This protein fractionation method resolves proteins by isoelectric point and hydrophobicity in the first and second dimension, respectively. Second dimension chromatogram analyses show that some protein peaks present in unpressurized hazelnut must be unsolubilized and are not present in HHP-treated hazelnut extracts. Our results show that HHP treatment at low temperature induced marked changes on hazelnut water-soluble protein profile.
PB MDPI
SN 2304-8158
YR 2014
FD 2014-05-05
LK https://hdl.handle.net/20.500.14352/34318
UL https://hdl.handle.net/20.500.14352/34318
LA eng
NO Ministerio de Ciencia e Innovación (MICINN)
DS Docta Complutense
RD 3 may 2024