摘要
采用超高压及酶解两种方法处理虹鳟鱼过敏原I型胶原蛋白,并研究对其抗原性的影响。结果表明:经超高压处理后,I型胶原蛋白抗原性随着压力的升高呈现先降低后上升的趋势,200 MPa、25℃超高压处理10 min时,I型胶原蛋白抗原性最高降低42.66%。比较木瓜蛋白酶、α-糜蛋白酶以及胰蛋白酶酶解对I型胶原蛋白抗原性的影响,得到最佳酶解条件为胰蛋白酶在45℃、p H 8.0,酶与底物质量比为1∶10时,I型胶原蛋白抗原性消减97.69%。上述结果表明超高压及酶解均能有效降低虹鳟鱼I型胶原蛋白抗原性,且酶解更为有效。本研究结果为消减过敏原提供借鉴。
This work aimed to study the effects of high hydrostatic pressure（HHP） and enzymatic hydrolysis on the antigenicity of type I collagen from the skin of Oncorhynchus mykiss. The results indicated that the antigenicity of HHPtreated type I collagen decreased initially and then increased with the increase of pressure. Moreover, the antigenicity of type I collagen was reduced by up to 42.66% after 10 min HHP treatment at 200 MPa and 25 ℃. On the other hand, by comparing the effect of protease papain, α-chymotrypsin and trypsin on reducing collagen antigenicity, we obtained the optimal enzymatic hydrolysis conditions that achieved maximum antigenicity reduction（97.69%） as follows： 45 ℃, p H 8.0, enzyme-to-substrate ratio 1：10. Our results showed that the antigenicity of type I collagen from Oncorhynchus mykiss skin could be reduced by both high hydrostatic pressure and enzymatic hydrolysis and that enzymatic hydrolysis was more effective than high hydrostatic pressure. Thus, these results can provide useful information for allergen reduction.
作者
李晓辉
倪赛巧
王翀
王彦波
张岩
傅玲琳
LI Xiaohui;NI Saiqiao;WANG Chong;WANG Yanbo;ZHANG Yan;FU Linglin(Zhejiang Engineering Institute of Food Quality and Safety,School of Food Science and Biotechnology,Zhejiang CJongshang University,Hangzhou 310018,China;Hebei Food Inspection and Research Institute,Shijiazhuang 050091,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2018年第13期87-93,共7页
Food Science
基金
国家自然科学基金面上项目(31571770)
"十三五"国家重点研发计划重点专项(2016YFD0401203)
关键词
I型胶原蛋白
超高压
酶解
抗原性
type Ⅰ collagen
high hydrostatic pressure
enzymatic hydrolysis
antigenicity
