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Detection of soybean antigenicity and reduction by twin‐screw extrusion
Author(s) -
Ohishi Akio,
Watanabe Kazunori,
Urushibata Masumi,
Utsuno Kimiko,
Ikuta Kazuya,
Sugimoto Kaoru,
Harada Hiroshi
Publication year - 1994
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02541361
Subject(s) - antigenicity , antiserum , soybean meal , food science , antigen , extrusion , meal , chemistry , extrusion cooking , biochemistry , biology , materials science , immunology , organic chemistry , metallurgy , raw material , starch
Antiserum toward soybean meal was prepared by feeding a soybean meal diet containing large amounts of antigens to calves. The antiserum was used to develop a sensitive detection method for soybean meal antigens by competitive inhibition enzyme‐linked immunosorbent assay. With this method, the effectiveness of twin‐screw extrusion cooking in reducing antigenicity in soybean meal was examined. Antigenicity was reduced to 0.1% of the original activity by extrusion cooking with screws containing kneading‐disc elements and die‐end temperatures exceeding 66°C. Electrophoretic analysis of the cooked meal indicated that the reduction in antigenicity was due to degradation of protein structures, particularly those with molecular weights exceeding 40 kDa.