Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Effects of Autoclave and Microwave Treatments on the Antigenicity of Gliadin in Medium Wheat Dough

가압가열 및 microwave에 의한 중력분 반죽 gliadin의 항원성 변화

  • Kwak, Ji-Hee (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Kim, Koth-Bong-Woo-Ri (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Lee, Chung-Jo (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Kim, Min-Ji (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Kim, Dong-Hyun (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • SunWoo, Chan (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Jung, Seul-A (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Kim, Hyun-Jee (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Choi, Jung-Su (Subdivision of Food Science, Kyungnam College of Information and Technology) ;
  • Kim, Seong-Won (Department of Pediatrics, Busan ST. Mary's Medical Center) ;
  • Ahn, Dong-Hyun (Department of Food Science & Technology/Institute of Food Science, Pukyong National University)
  • 곽지희 (부경대학교 식품공학과/식품연구소) ;
  • 김꽃봉우리 (부경대학교 식품공학과/식품연구소) ;
  • 이청조 (부경대학교 식품공학과/식품연구소) ;
  • 김민지 (부경대학교 식품공학과/식품연구소) ;
  • 김동현 (부경대학교 식품공학과/식품연구소) ;
  • 선우찬 (부경대학교 식품공학과/식품연구소) ;
  • 정슬아 (부경대학교 식품공학과/식품연구소) ;
  • 김현지 (부경대학교 식품공학과/식품연구소) ;
  • 최정수 (경남정보대학 제과제빵조리전공) ;
  • 김성원 (부산 성모병원 소아청소년과) ;
  • 안동현 (부경대학교 식품공학과/식품연구소)
  • Received : 2011.10.05
  • Accepted : 2011.11.13
  • Published : 2012.02.29
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Abstract

The aim of this study was to determine the optimal physical treatment to reduce the antigenicity of gliadin in wheat dough. Medium wheat dough was treated with an autoclave (5, 10, 30, and 50 min at $121^{\circ}C$, 1 atm), a microwave (1, 5, and 10 min) or both (10, 30, and 50 min/5, 10 min). The proteins in the dough extracts were analyzed by SDSPAGE and the binding ability of anti-gliadin IgG to gliadin was examined by ci-ELISA and immunoblotting. Results showed that the ability of anti-gliadin IgG to bind to gliadin in wheat dough treated with an autoclave alone or in combination with a microwave was decreased. Especially, it declined to ~77% after autoclaving for 30 min and 35% after both autoclaving for 50 min and microwaving for 5 min. In addition, the intensity of gliadin bands in SDS-PAGE were weakened and anti-gliadin IgG did not recognize gliadin in immunoblotting. However, microwaving alone did not affect the antigenicity of gliadin in wheat dough. These results indicate that autoclaving may affect the reduction of the antigenicity of gliadin in medium wheat dough. Moreover, autoclaving in combination with microwaving is more effective for reducing the antigenicity of wheat dough.

본 연구에서는 가압가열 및 microwave 처리에 의한 중력분 반죽 추출물 내의 gliadin 단백질의 항원성 변화에 대해 살펴보았다. 중력분 반죽에 가압가열과 microwave를 단독 또는 병행으로 처리하여 ci-ELISA, SDS-PAGE 및 immunoblotting을 실시하였으며, 가압가열 처리에 의해서 anti-gliadin IgG 항체와 gliadin과의 결합력이 다소 감소한 것을 확인하였다. 특히 30 min 이상 처리시 더욱 감소한 것으로 나타났으며, SDS-PAGE와 immunoblotting 결과에서도 gliadin band의 강도가 약해지고 항체와의 반응도 나타나지 않았다. Microwave 처리의 경우, 5 min 이상 처리시 일부gliadin 단백질의 소실이 관찰되었으나, 항원성에는 큰 변화가 없었다. 또한 가압가열 및 microwave 병행 처리에 의해 항원-항체 결합력이 더욱 감소되었으며, 특히 가압가열 50 min, microwave 10 min 처리시 약 35.0%로 감소되었다. 이상의 결과를 통해 가압 가열 처리에 의해 중력분 반죽 추출물 내 gliadin의 항원성이 감소되는 것을 확인하였으며, microwave와 병행 처리하는 경우, 더욱 감소하는 것을 확인하였다.

Keywords

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