Detection of soybean antigenicity and reduction by twin‐screw extrusion

• DOI: 10.1007/bf02541361
• Publication Date: 2007-01-05T07:13:47Z
• Authors: Akio Ohishi; Kazunori Watanabe; Masumi Urushibata; Kimiko Utsuno; Kazuya Ikuta; Kaoru Sugimoto; Hiroshi Harada
• Keywords: Antigenicity; Extrusion cooking

Abstract Antiserum toward soybean meal was prepared by feeding a diet containing large amounts of antigens to calves. The antiserum used develop sensitive detection method for competitive inhibition enzyme‐linked immunosorbent assay. With this method, the effectiveness twin‐screw extrusion cooking in reducing antigenicity examined. Antigenicity reduced 0.1% original activity with screws kneading‐disc elements and die‐end temperatures exceeding 66°C. Electrophoretic analysis cooked indicated that reduction due degradation protein structures, particularly those molecular weights 40 kDa.