摘要
利用高压微射流辅助酶解技术降低豆粉的致敏性,在单因素的基础上,采用响应面分析法对高压微射流辅助酶解制备低致敏性豆粉的工艺参数进行优化,确定最佳的高压微射流压力为80MPa、酶解时间为45min、酶解温度为60℃、酶解pH为6。在最优工艺条件下豆粉中致敏性蛋白的含量为1.79%,与传统的方法相比,豆粉的致敏性降低了近5%;SDS-PAGE试验也表明,利用高压微射流辅助酶解技术制备的豆粉中,大分子的致敏性蛋白降解为小分子的蛋白质,降低了豆粉的致敏性,表明高压微射流辅助酶解技术能够降低豆粉的致敏性。
The high-pressure microfluidization assisted enzymatic hydrolysis technique was used to reduce the allergy of soy flour. Based on the single factor, the response surface methodology was used to optimize the process parameters of low-allergenic soy flour prepared by high-pressure microfluidization assisted enzymatic hydrolysis. The high pressure microfluidic pressure is 80 MPa, the enzymatic hydrolysis time is 45 min, the enzymatic hydrolysis temperature is 60 ℃, and the enzymatic hydrolysis pH is 6. Under the optimal conditions, the content of allergenic protein in soy flour was 1.79%. Compared with the traditional method, the sensitization of soy flour was reduced by nearly 5%. The SDS-PAGE test also showed the use of high pressure microfluidics, the allergenic protein of macromolecules in the soybean flour prepared by enzymatic hydrolysis is degraded into small molecule protein, which reduces the allergy of soybean flour, indicating that the high-pressure microfluidization assisted enzymatic hydrolysis technology can reduce the sensitization of soybean flour.
作者
范志军
陈龙
于爱华
孙斌
林艳春
FAN Zhijun;CHEN Long;YU Aihua;SUN Bin;LIN Yanchun(Heilongjiang Provinee Beidahuang Green Health Food Co.,Ltd.,Jiamusi 154000)
出处
《食品科技》
CAS
北大核心
2019年第5期59-65,共7页
Food Science and Technology
关键词
高压微射流
酶解
低敏性
豆粉
high-pressure microfluidization
enzymatic hydrolysis
low-allergenic
soy flour
