摘要
该研究探究了热加工(水煮、烘烤、微波、高温高压)、冷处理(液氮、速冻机速冻)和非热加工(超高静压、辐照、脉冲强光、臭氧和超声波)处理对非发酵面团小麦醇溶蛋白致敏性的影响。利用SDS-PAGE和双抗体夹心ELISA法研究各种加工处理后非发酵面团小麦醇溶蛋白的分子量和致敏性变化。结果表明:200和300 MPa的超高静压处理后,非发酵面团小麦醇溶蛋白的致敏性显著增加(P<0.05),均增至125%左右;水煮、微波、高温高压、烘烤、液氮、速冻机处理、超高静压250MPa、辐照(7、13kGy)、臭氧熏蒸、脉冲强光和超声波处理均能显著降低非发酵面团小麦醇溶蛋白的致敏性(P<0.05),其中以水煮、高温高压、液氮、臭氧和脉冲强光(PL-1)处理的脱敏效果最显著(P<0.01),均降至60%左右。由此可知,加工方式能够显著影响非发酵面团小麦醇溶蛋白的致敏性,可作为食品中过敏原安全控制的有效手段,为脱敏食品的生产提供有效参考。进一步研究需要结合其他体内试验的评估,特别是小麦易敏人群的临床试验。
Food allergy has become a major public health and food safety issue concerned by the world.In the world,0.2%-0.9%of adults and 0.4%-1.3%of children suffer from wheat allergy,which seriously affects the lives of allergic patients.The structure of food allergens can be changed by processing,which maight affect their allergenicities.Therefore,it is meaningful to study the influence of different processing on the allergenicity of gliadin in non-fermented dough.Here non-fermented dough were treated by different processing such as thermal processing(boiled,baked,microwave,high temperature and high pressure),cold treatments(liquid nitrogen,quick freezing machine)and non-thermal processing(static ultrahigh pressure,irradiation,pulsed light,ozone and ultrasonic).The molecular weight and the allergenity of wheat gliadin in non-fermented dough after various processing were determined by SDS-PAGE and the double antibody sandwich ELISA.SDS-PAGE electrophoresis results showed that the molecular weight of wheat gliadin in non-fermented dough changed significantly after boiled,baked or high temperature and high pressure treatment.The results of Sandwich ELISA showed that when the holding pressure temperature was 35℃and the holding time was 20 min,the non-fermented dough wheat gliadin was treated with 100-300 MPa ultra-high static pressure,its allergenicity increased first,then decreased,and then increased again,of which its allergenicity significantly decreased to 80.94%when treated at 250 MPa,and significantly increased to 127.27%or 128.17%when treated at 200 or 300 MPa,respectively,indicating that ultra-high static pressure treatment has a allergenicity increasing effect of gliadin in non-fermented dough;Irradiation treatment withγ-60Co at a dose of 1-15 kGy resulted in the allergenicity of gliadin in non-fermented dough decreased first,then increased and then decreased again,at 7,13 kGy,the allergenicity decreased to 72.32%or 84.03%,respectively;The allergenicity of non-fermented dough wheat gliadin was significantly reduc
作者
王娜
孟利军
黄忠民
艾志录
崔晨旭
张改平
Wang Na;Meng Lijun;Huang Zhongmin;Ai Zhilu;Cui Chenxu;Zhang Gaiping(College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China;College of Animal Sciences and Veterinary Medicine,Henan Agricultural University,Zhengzhou 450002,China;Key Laboratory of Bulk Grain Processing,Ministry of Agriculture and Rural,Zhengzhou 450002,China;Zhengzhou Nutrition and Health Food Laboratory,Zhengzhou 450002,China;Key Laboratory of Animal Immunity,Ministry of Agriculture and Rural,Zhengzhou 450002,China)
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2020年第9期292-299,共8页
Transactions of the Chinese Society of Agricultural Engineering
基金
农业农村部动物免疫学重点实验室开放课题(PKLA20170606)。
关键词
加工
蛋白
非发酵面团
小麦醇溶蛋白
致敏性
processing
protein
non-fermented dough
wheat gliadin
allergenicity
