单酶水解豆芽蛋白及其产物的潜在致敏性
目的 优化豆芽蛋白酶水解的条件, 并探讨其致敏性的变化。方法 利用Alcalase 2.4L碱性蛋白酶水解豆芽蛋白, 以水解度为评价指标, 根据单因素实验优化豆芽蛋白的酶水解条件, 并通过IgG、IgE的结合实验评估酶解产物潜在致敏性的变化。结果 酶水解豆芽蛋白的优化工艺条件: 底物浓度为8%、酶与底物比(E/S)为1:20(m:m)、酶解时间为4 h。豆芽蛋白酶水解产物的抗原性低于大豆蛋白酶解产物的抗原性, 但豆芽蛋白水解产物的IgE结合能力高于大豆蛋白酶解产物的IgE结合能力。结论 大豆经过发芽处理后再用Alcalase2.4L轻度水解能有效降低大豆蛋白的潜在致敏性。
Objective To optimize the conditions for enzyme hydrolysis of soybean sprouts protein and to investigate the changes of allergenicity. Methods Alcalase 2.4L was used to hydrolyze soybean sprout protein, and the enzymatic hydrolysis conditions were optimized according to the single factor experiment. The potential allergenicity of the hydrolyzate was evaluated by the IgG-binding and IgE-binding. Results The optimum enzymatic hydrolysis conditions were substrate concentration of 8%, the ratio of enzyme to substrate (E/S) of 1:20 (m:m), and the hydrolysis time of 4 h. The antigenicity of the hydrolysate of soybean sprout protein is lower than that of soybean protein hydrolysate, but the result of the potential allergencity of the hydrolysate was just the opposite. Conclusion The combination of germination and enzymatic hydrolysis are confirmed to effectively reduce the potential allergenicity of soybean protein.
标题：单酶水解豆芽蛋白及其产物的潜在致敏性
英文标题：Single enzyme hydrolysis of soybean sprouts protein and the potential allergenicity of its hydrolysate
作者：
杨秀芝 南昌大学食品科学与技术国家重点实验室
王艳 南昌大学食品科学与技术国家重点实验室
杨安树 南昌大学食品科学与技术国家重点实验室,南昌大学中德联合研究院
陈红兵 南昌大学食品科学与技术国家重点实验室,南昌大学中德联合研究院
中文关键词:豆芽蛋白,单酶水解,抗原性,潜在致敏性,
英文关键词:soybean sprouts protein,single enzymatic hydrolysis,antigenicity,potential allergenicity,
发表日期：2016-12-30
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