南美白对虾主要过敏原原肌球蛋白的低过敏性处理方法研究

doi:10.3969/j.issn.1673-1689.2015.04.013

首页 > 过刊浏览>2015年第34卷第4期 >413-419. DOI:10.3969/j.issn.1673-1689.2015.04.013

南美白对虾主要过敏原原肌球蛋白的低过敏性处理方法研究
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                        10.3969/j.issn.1673-1689.2015.04.013
                    
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Studies on the Reduction of the Major Allergen Tropomyosin in Pacific White Shrimp

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以南美白对虾原肌球蛋白(Tropomyosin,Tm)为研究对象,采用酶解法、超声结合酶解法消减3种虾制品中的Tm。首先,以菠萝蛋白酶水解富集的Tm样品通过优化酶活与底物质量比、反应时间和反应温度,建立了能有效消减Tm的酶解方法；同时对比了酶解、超声结合酶解法分别对虾仁、蝴蝶虾仁和虾糜3种制品中的Tm过敏原性变化情况。Tm致敏动物模型的抗血清ELISA结果显示,单纯酶解和超声结合酶解处理的虾仁其过敏原性无显著性差异(P>0.05)；经超声结合菠萝蛋白酶酶解处理后的蝴蝶虾仁样品其过敏原性降低了21.05%；而虾糜样品中,单纯的酶解或超声结合酶解法与对照相比均有显著性差异,其过敏原性分别减少了30.70%和33.33%。综上所述,作者建立的酶解法可有效消减Tm的过敏原性,该酶解法以及超声结合酶解法在低过敏原性蝴蝶虾仁和虾糜制品的生产领域具有较高的应用可行性。

Abstract:

The reduction of tropomyosin (Tm), the major allergen in Pacific white shrimp (PenaeusVannamei), was studied using enzymolysis and the combination of ultrasound andenzymolysis, respectively. First, the enzymatic hydrolysis of shrimp Tm with bromelain was optimized by measuring the effects of changes in enzyme activity/substrate mass ratio, incubation time and temperature of hydrolysis. The changes of Tm allergenicity in peeled prawns, butterfly shrimp and minced shrimp was comparatively studied by three methods of hydrolysis. The antiserum of sensitization animal model for shrimp allergen Tm was detected using enzyme-linkedimmunosorbent assay (ELISA). The results showed the allergenicity was not significant (P>0.05) when treated with enzymolysis or combining with ultrasound. The allergenicity of the butterfly shrimp treated by ultrasound and bromelain was reduced to 21.05%, while the allergens of the minced shrimp hydrolyzed using enzymolysis or the combination of ultrasound andenzymolysiswere reduced to 30.70% and 33.33%, respectively. In conclusion, the developed enzymolysis methods, ie., the enzymolysis and the combination of ultrasound andenzymolysis, can effectively reduce shrimp Tm allergenicity. They have potential applications in producing hypoallergenic shrimp, such as hypoallergenic butterfly shrimp or hypoallergenic minced shrimp.

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高永艳,陈钦再,郭桂萍,卢瑛,孙佳益,潘迎捷.南美白对虾主要过敏原原肌球蛋白的低过敏性处理方法研究[J].食品与生物技术学报,2015,34(4):413-419.

GAO Yongyan, CHEN Qinzai, GUO Guiping, LU Ying, SUN Jiayi, PAN Yingjie. Studies on the Reduction of the Major Allergen Tropomyosin in Pacific White Shrimp[J]. Journal of Food Science and Biotechnology,2015,34(4):413-419.

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在线发布日期: 2015-08-09
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