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Effect of fermentation on immunological properties of allergens from black carp ( Mylopharyngodon piceus ) sausages
Author(s) -
Zhu Yidan,
Gao Ling,
Xie Guojin,
Yang Fang,
Gao Pei,
Yu Dawei,
Yu Peipei,
Jiang Qixing,
Xu Yanshun,
Xia Wenshui
Publication year - 2020
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14580
Subject(s) - fermentation , food science , grass carp , lactobacillus plantarum , starter , chemistry , smoked fish , staphylococcus xylosus , biology , fish <actinopterygii> , lactic acid , bacteria , staphylococcus aureus , staphylococcus , fishery , genetics
Summary The increased fish consumption correlates with increased hypersensitive reactions, which can reduce consumer's living quality. Therefore, the reduction by fish allergens by new technologies is important. The aim of this study was to evaluate the effect of different starter cultures, fermentation process and additives used in fermentation on immunological properties of fish allergens. The results showed that fermentation with Lactobacillus plantarum reduced the IgG‐ and IgE‐binding capacity (39.71 ± 6.18% and 76.12 ± 4.73%, respectively) the most, compared with Staphylococcus xylosus and Saccharomyces cerevisiae , and the reduction rate was the highest atthe end of fermentation and an incubation concentration at 1.5% (v/w). A change in the NaCl content affected immunological properties of fish allergenic proteins during fermentation, while a change in glucose had less impact. In conclusion, fermentation can be used to reduce the immunological propertis of fish allergens due to structural changes in proteins caused by enzymatic hydrolysis, acidity or ion strength.