摘要
目的探讨不同温度条件下,热加工对牛乳中主要过敏原潜在致敏性的影响。方法将α-乳白蛋白与β-乳球蛋白经不同的加热条件处理后,用间接ELISA检测上述2种过敏原蛋白IgG的结合能力的变化。结果热处理后的α-乳白蛋白的IgG结合能力呈上升趋势;但经60~75℃热处理的α-乳白蛋白均比未加工的抗原性低,经60℃热处理的α-乳白蛋白的IgG结合能力下降幅度最大,下降比例为40%;经80℃热处理的α-乳白蛋白IgG结合能力大于未处理的α-乳白蛋白。热处理对β-乳球蛋白的IgG结合能力的影响与α-乳白蛋白相反:在60~80℃热加工条件下,β-乳球蛋白的抗原性随着温度的升高,抗原性逐渐减小,且经80℃加热处理的β-乳球蛋白的IgG结合能力最低,但仍然大于未加工的β-乳球蛋白的IgG结合能力。结论热加工能改变α-乳白蛋白和β-乳球蛋白IgG结合能力,进而改变致敏性。
Objective To investigate the effect of thermal processing on the potential allergenicity of major allergens in milk under different temperature conditions.Methods The binding ability of α-lactalbumin and β-lactoglobulin after treated with different heating conditions to IgG was detected by ELISA.Results The results showed that the binding ability of α-lactalbumin to IgG after thermal processing was increased,but the binding ability of α-lactalbumin treated at 60-75 ℃ was lower than that of untreated antigen.The binding ability of α-lactalbumin to IgG after treated at 60 ℃ was the largest while decreased by 40% compared with untreated antigen.The binding ability of α-lactalbumin to IgG after treated at 80 ℃ was bigger than untreated α-lactalbumin.It was opposite that the effect of thermal processing on the binding ability ofβ-lactoglobulin to IgG compared with α-lactalbumin：with the increase of temperature,the antigenicity of β-lactoglobulin decreased at 60-80 ℃,while the binding ability of β-lactoglobulin after treated at 80 ℃ was the lowest but still bigger than that of untreated β-lactoglobulin.Conclusion Thermal processing can change the binding ability of α-lactalbumin and β-lactoglobulin to IgG,and then change the sensitization.
出处
《食品安全质量检测学报》
CAS
2017年第4期1160-1166,共7页
Journal of Food Safety and Quality
基金
国家自然科学基金项目(31301522
31260204)~~
