摘要
牛乳乳清蛋白质中的β-乳球蛋白(β-Lactoglobulin或β-LG)是婴儿牛乳过敏的主要过敏原。由于酶水解导致隐蔽于分子内部的抗原决定部位裸露,反而增强了其过敏性,并且产生影响风味的苦味肽。热处理、糖基化作用、乳酸发酵和脂肪酸结合等非酶改性技术可有效降低乳蛋白的过敏原性。热处理使蛋白质之间生成热诱导性聚合物,降低过敏性。通过糖基化作用产生糖基化终产物,掩盖抗原决定部位。乳酸菌发酵产生干酪素和蛋白酶,水解蛋白脱敏。硬脂酸与β-乳球蛋白结合以不同结合度结合,脱敏效果不同。相对来说,糖基化反应和乳酸发酵法的脱敏效果较好。为使β-乳球蛋白过敏原改性效果更好,可将两种或两种以上改性方法相结合。
Bovine milk whey protein is a common allergen to young infants, of which β-Lactoglobulin is considered to be the main allergen. Enzymatic hydrolyze induces the bareness of the antigen ,as far as induces the bitter peptide which influences flavor, Decreasing milk allergen by thermal process＇rag, glycosylation, lactic acid fermentation and lipophilization as nonenzymatic modifying techniques. Induced proteins create inductivity polymer glycosylation production.Decreased immunity by covering up the antigen determine part. Lactobacillus fermentation produces casein and protein enzyme which take off immunity hydrolyze protein. Stearic acid conjugated β-Lactoglobulin with different link-de- gree, shows different effects in modification. To obtain better effects, may coalescent two or more than two modifying techniques.
出处
《中国乳品工业》
CAS
北大核心
2007年第6期48-53,共6页
China Dairy Industry
基金
乳品科学教育部重点实验室资助项目(KLDS2006-1113)
关键词
Β-乳球蛋白
过敏原
非酶改性
β-Lactoglobulin
allergen
nonenzymatic modification
