加工方式和蛋白提取方法对花生蛋白致敏性的影响  

Effects of Cooking Methods and Buffer Composition on Peanut Allergenicity

作　　者：丛艳君[1] 薛文通[1] 张惠[1] 娄飞[1] 刘晓毅 

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]北京市技术监督局质检所,北京100083

出　　处：《食品科学》2007年第11期207-210,共4页Food Science

摘　　要：加工方式影响花生蛋白的致敏性。本实验系统的研究了中国传统花生制品(水煮和油炸花生)和美国常食用的烘烤花生致敏性的差异,并比较了不同蛋白提取缓冲溶液对花生致敏蛋白提取效率的影响。结果表明:不同花生制品在不同的缓冲溶液中蛋白提取效率不同,水煮和油炸并没有较烘烤方式降低致敏蛋白的数量,而降低花生蛋白的致敏性。因此加工方式并不是导致中国花生过敏发病率低的主要原因。Cooking methods seem to decrease the allergenicity of peanut. This study was to investigate： （i） the effects of buffer composition on peanut allergens extraction efficiency, （ii） the effects of cooking methods on peanut allergenicity. The relative contents of major peanut allergens of various buffers were quantified by SDS-PAGE densitometry, The capability of IgE （immunoglobulin E） bound to the different peanut preparations （fried, boiled and roasted） was detected with ELISA, In result, different buffers lead to different extraction efficiency for total protein and Ara h 1, and no significant difference was observed for Ara h 3. The IgE binding capability of different processed peanuts was significantly different when extracted with PBS 7,6, but not with Urea buffer, Therefore, cooking methods may not explain the reason for the lower prevalence of peanut allergy in China.

关 键 词：花生过敏 加工方式 ARA H1 缓冲溶液 致敏性 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]