酶解对乳清蛋白抗原性影响的研究  

Effect of enzymic hydrolysis on the antigenicity of whey proteins

作　　者：沈小琴[1] 郑海[1] 罗永康[1] 乔成亚 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]光明乳业北京乳品研究所,北京100083

出　　处：《中国乳品工业》2006年第6期12-15,共4页China Dairy Industry

基　　金：国家自然科学基金项目(30471224)

摘　　要：研究了酶解对乳清蛋白抗原性的影响。选择了7种常见蛋白酶在同一水解模式下水解乳清蛋白,用竞争ELISA法测定水解物的残留抗原性,从而间接测定其过敏性变化。结果表明,酶解能有效降低乳蛋白抗原性,但水解物仍能与特异抗体反应,保留一部分抗原性。不同酶对乳清蛋白过敏原的影响不同,酶的特异性对乳清蛋白水解物的抗原性有较大的影响,碱性蛋白酶降低乳蛋白抗原性的效果最佳,对抗-β乳球蛋白(-βLG)和抗α-乳白蛋白(-αLA)抗体的抗原性分别降低了50.02%和99.72%。Effect of enzymic hydrolysis on the antigenicity of whey proteins was investigated. Commercial whey protein concentrate （WPC） was hydrolysed with 7 common proteases in the same scheme. The residual antigenicity of hydrolysed proteins estimated by inhibition ELISA, indirectly reflected the reduction in allergenicity of milk proteins. Results indicated the usefulness of enzymic modification in reduction of antigenicity of whey proteins. But the hydrolysed proteins still could react with specific antibodies and remained parts of allergenic activities, Different proteases had different effects on whey protein allergens and enzyme specificity determined the residual antigenicity of the whey proteins. Alcalase was observed to be the most effective; the antigenicity of its hydrolysates against anti-β-LG and anti-α-LA antibodies was reduced by 50.02% and 99.72%, respectively.

关 键 词：乳蛋白过敏原 乳清蛋白 蛋白酶 酶解 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]