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The effects of pulsed ultraviolet light, cold atmospheric pressure plasma, and gamma-irradiation on the immunoreactivity of soy protein isolate

: Meinlschmidt, Pia; Ueberham, Elke; Lehmann, Jörg; Reineke, Kai; Schlüter, Oliver K.; Schweiggert-Weisz, Ute; Eisner, Peter


Innovative food science & emerging technologies 38 (2016), Pt.B, S.374-383
ISSN: 1466-8564
Fraunhofer IZI ()
Fraunhofer IVV ()
cold atmospheric pressure plasma; gamma-irradiation; pulsed ultraviolet light; sandwich ELISA; SDS-PAGE; soy immunoreactivity

This study investigates the effect of nonthermal processing technologies on soy immunoreactivity. Soy protein isolate was treated with pulsed ultraviolet (PUV) light, direct and remote cold atmospheric pressure plasma (CAPP), and gamma-irradiation (3–100 kGy). Sample weight, surface temperature, hydrogen peroxide content, and pH value have been measured. SDS-PAGE analysis revealed reduced protein intensity bands corresponding to major soy allergens β-conglycinin (Gly m5) and glycinin (Gly m6). Sandwich ELISA using specific mouse monoclonal anti-Gly m5 antibodies (mAbs) confirmed a loss of soy immunoreactivity following PUV light, direct CAPP, and gamma-irradiation with increasing dose and time. The maximum reduction in immunoreactivity (91–100%) in the soluble protein fraction was achieved by direct CAPP as well as PUV light and gamma-irradiation treatment. A decreased immunoreactivity up to 89% was observed for samples treated with remote CAPP. These innovative technologies might have great potential for industrial application due to their effectiveness in reduction of soy immunoreactivity.