Component-specific interaction between egg ovalbumin and edible oil fume particles in Chinese cooking: conformational remodeling drives changes in digestibility and allergenicity

Résumé fourni par la source

through hydrophobic bonds) may be related to β-sheet enrichment, which directly promoted allergenic epitope exposure and resulted in enhanced IgE/IgG binding and KU812 cell degranulation. High-peroxide LCOFPs promoted disulfide bond formation and α-helix elevation, inducing compact conformational remodeling that enhanced OVA's gastrointestinal digestion resistance. Pearson analysis revealed a potential structure-function relationship. Soybean oil and corn oil exhibited weaker effects on the nutritional functionality of OVA than the other tested oils under the present experimental conditions. These findings clarify the regulatory effects of thermal processing contaminants on the health-related properties of food proteins, providing scientific guidance for the selection of edible oil in Chinese cooking and the nutritional and safety control of thermally processed egg products.

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