Abstract
Immunoreactive properties of pea protein extract and its trypsin hydrolysates
Highlights
Pea seeds contain about 20-25% protein, depending on the variety
The results indicate that the pea protein extract was most strongly bound to the antibodies while the trypsin hydrolysates differed in competition in relation to antibodies (Figure 5)
Data obtained in this study demonstrated the presence of four antigens in the protein extract of pea cv
Summary
Pea seeds contain about 20-25% protein, depending on the variety. The majority of pea proteins consists of salt-soluble globulins, or storage proteins, FRĄCZEK R.J. From the nutritional point of view, globulins are very important; they consist of two classes, 7S and 11S, based on their sedimentation coefficients. These proteins determine the nutritional value of peas for humans and animals, and the immunogenic and allergenic potential of pea proteins (Hayakawa et al, 1999; Wensing et al, 2003). This provides many benefits, and brings about changes in allergenicity. Investigations of the immunogenic potential of protein enzymatic hydrolysates are important from the practical point of view, because the hydrolysates usually have lower allergenic properties
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