大豆制品中致敏蛋白的识别  

Identification of IgE-binding Protein from Soybean Products

作　　者：刘晓毅[1] 薛文通[2] 李林峰[3] 

机构地区：[1]国家食品质量安全监督检验中心,北京100083 [2]中国农业大学食品科学与营养工程学院,北京100083 [3]北京大学第三医院皮肤科,北京100083

出　　处：《食品科学》2007年第12期122-124,共3页Food Science

摘　　要：本实验采用酶联免疫印迹和竞争性抑制实验识别大豆制品中的致敏蛋白。研究结果显示,大豆中的致敏蛋白主要存在于非发酵性豆制品中,且脂肪氧化酶和32.5kD的致敏蛋白在大豆加工过程中很容易失去致敏性,18.9kD的致敏蛋白在组织化大豆蛋白中容易失去致敏性,而β-伴球蛋白的α-亚基虽然存在一定的非特异性吸附,但依然是致敏性较强的蛋白。In this study, lipoxygenase, α-subunit of 13-conglycinin, 32.5 kD and 18.9 kD protein were identified using enzymelinked immunosorbent blot test. Competitive inhibition test showed there is a certain non-specific adsorption of α-subunit of 13-conglycinin but it was easy to be identified in non-fermented soybean products. It was also found Lipoxygenase, 32.5 kD allergic proteins of soybean products and 18.9 kD allergic protein of texturized soybean products would lost the allergic characteristic.

关 键 词：大豆制品 致敏蛋白 识别 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]