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Influence of Maillard reaction on the antigenicity of ovalbumin using response surface methodology
MA Xiaojuan 1 #,GAO Jinyan 2,TONG Ping 3,YANG Hui 1,ZU Qinqin 2,CHEN Hongbing 1 *
1.State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047
2. Sino-German Joint Research Institute, Nanchang University, Nanchang 330047
3.Department of Food Science, Nanchang University, Nanchang330047
*Correspondence author
#Submitted by
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Funding: Specialized Research Fund for the Doctoral Program of Higher Education （No.No.20113601110003）
Opened online:18 September 2013
Accepted by: none
Citation: MA Xiaojuan,GAO Jinyan,TONG Ping.Influence of Maillard reaction on the antigenicity of ovalbumin using response surface methodology[OL]. [18 September 2013] http://en.paper.edu.cn/en_releasepaper/content/4559763
 
 
The objective of this study was to investigate the influence of Maillard reaction on the antigenicity of ovalbumin using response surface methodology. Single factor tests were conducted to determine the main influential factors and the better ranges of parameters for response surface. We designed one model for optimization to reduce antigenicity of ovalbumin after glycation, and another model to increase its antigenicity. Nevertheless, model for optimization to reduce the antigenicity could not be used to navigate the response surface methodology. Model to increase antigenicity of ovalbumin showed that the optimal condition was achieved at 60℃, pH 6.87 and ovalbumin concentration of 0.11 mg/ml. Under these reaction parameters the antigenicity of ovalbumin was determined to be 124.037% that of the untreated ovalbumin. Verification experiment showed the antigenicity to be 121.746%, and no significant (p > 0.05) difference was noted compared to the theoretical predicted value. Temperature had the greatest effect on the antigenicity of ovalbumin, while pH and ovalbumin concentration influenced ovalbumin antigenicity to a lesser extent. Well-controlled Maillard reaction between ovalbumin and glucose is an efficient approach to reduce antigencity of ovalbumin, and the antigenicity could also be increased for different usage purposes.
Keywords:food nutrition; Maillard reaction; ovalbumin; antigenicity; response surface methodology; egg allergy
 
 
 

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