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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2015.1
- 수록면
- 123 - 128 (6page)
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초록· 키워드
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Pregermination treatment of cocoa beans either with the testa, group PCB (+T), or without the testa, group PCB (-T), was studied here to determine whether this treatment (incubation up to 120 h at 25°C) has any effect on the levels of allergenic proteins or on chemical composition.
Our proximate analysis included carbohydrates, proteins, and lipids. We used western blotting to measure changes in the amounts of allergenic proteins in the cocoa beans during the pregermination treatment. The protein and carbohydrate content of both groups (with or without the testa) decreased slightly during this treatment, whereas lipid content increased.
Group PCB (-T) showed more rapid metabolic processes than did group PCB (+T) during the pregermination treatment.
Western blot analysis showed that the cocoa beans contained an allergenic protein of ~28 kDa. Removal of the testa strongly reduced the amount of this allergenic protein after 72 h of the pregermination treatment. Generally, the pregermination treatment increased antioxidant activity in both groups. Significant differences in the antioxidant activity were observed between groups PCB (-T) and PCB (+T).
Particularly, group PCB (-T) showed high antioxidant activity at 72 h of the pregermination treatment. Thus, the combination of cocoa beans without the testa and pregermination treatment (72 h) seems to be the optimal method for production of hypoallergenic cocoa beans rich in antioxidants for patients with allergic disorders.
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참고문헌 (26)
참고문헌 신청
Taubert D / 2003 / Chocolate and blood pressure in elderly individuals with isolated systolic hypertension / Journal of The American Medical Association 290:1029~1030
Yang F / 2001 / Studies on germination conditions and antioxidant contents of wheat grain / International Journal of Food Sciences and Nutrition 52:319~330
Abril-Gil M / 2012 / A diet enriched with cocoa prevents IgE synthesis in a rat allergy model / Pharmacological Research 65 : 603 ~ 608
Afoakwa EO / 2007 / Factors influencing rheological and textural qualities in chocolate - a review / Trends in Food Science and Technology 18 : 290 ~ 298
Akagawa M / 2007 / Proteomic analysis of wheat flour allergens / Journal Agricultural and Food Chemistry 22 : 6863 ~ 6870
Yang F / 2001 / Studies on germination conditions and antioxidant contents of wheat grain / International Journal of Food Sciences and Nutrition 52:319~330
Abril-Gil M / 2012 / A diet enriched with cocoa prevents IgE synthesis in a rat allergy model / Pharmacological Research 65 : 603 ~ 608
Afoakwa EO / 2007 / Factors influencing rheological and textural qualities in chocolate - a review / Trends in Food Science and Technology 18 : 290 ~ 298
Akagawa M / 2007 / Proteomic analysis of wheat flour allergens / Journal Agricultural and Food Chemistry 22 : 6863 ~ 6870
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