High-pressure effects on IgE immunoreactivity of proteins in a sausage batter

Abstract The effects of the high hydrostatic pressure (HHP) processing at 600 MPa for 20 min as an effective microbiological decontamination treatment were investigated on the IgE-immunological reactivity of the raw batter's proteins of a typical Hungarian fermented sausage. Pressurization altered the immunoreactive profiles of the urea-soluble protein fraction of sausage batter, mainly both in the molecular weight region of 40–60 kDa and in the isoelectric point region of pI: 5.8–7.0 and in the molecular weight region of 23–31 kDa and in the isoelectric point region of pI: 8.2–10.0, causing complete disappearance of several proteins and also the appearance of other proteins with isoelectric points greater than 8.2. According to our results, high pressure induces conformational changes in the pork batter's proteins with alteration of some of the epitope structures. According to our results, 600 MPa HHP treatment effectively modifies the IgE immunoreactivity of the proteins in the sausage batter.