热加工及超高压处理对卵白蛋白抗原性的影响  

Respective and Combined Effects of Heat and High-pressure Treatments on the Antigenicity of Egg White Ovalbumin

作　　者：张银[1,2] 佟平[1,3] 麻小娟[1,2] 李欣[1,3] 陈红兵[1,3] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047 [2]南昌大学生命科学与食品工程学院,江西南昌330047 [3]南昌大学中德联合研究院,江西南昌330047

出　　处：《食品科学》2010年第19期250-253,共4页Food Science

基　　金：教育部"新世纪优秀人才支持计划"项目(NCET-08-07-04);南昌大学食品科学与技术国家重点实验室自由探索项目(SKLF-TS-200820);江西省自然科学基金项目(2008GZN0040)

摘　　要：以蛋清为原料,采用加热加工、动态超高压加工及两种方法结合处理,研究不同加工方式对蛋清中卵白蛋白抗原性的影响。结果表明:卵白蛋白抗原性随着加热温度的升高而降低,最高降低68%,且抗原性急剧降低的临界温度是80℃;经超高压均质处理后,其抗原性随着压力的升高先降低后回升;经二者结合处理后,卵白蛋白抗原性与单独加热处理变化趋势相似,但无单独热处理变化幅度大,最高降低52.5%;表明了热处理对卵白蛋白抗原性的影响比超高压大,结果为研发低致敏性或无致敏性蛋制品提供参考。Single heat treatment and high-pressure microfluidization and their combination were used to process egg white in order to study the effects of different processing approaches on the antigenicity of egg white ovalbumin. The results indicated that the antigenicity of heat-treated ovalbumin decreased by up to 68% with increasing temperature. The critical temperature for a steep decrease of ovalbumin antigenicity was 80 ℃. The change in antigenicity of high-pressure-treated ovalbumin exhibited an initial decrease,followed by a rebound increase. During single heat treatment and combination of heat treatment and high-pressure microfludization,the antigenicity of egg white ovalbumin had a similar changing trend,but the change extent during combination of heat treatment and high-pressure microfludization was comparatively less,up to only 52.5%. Thus,heat treatment had more effect on ovalbumin antigenicity than high-pressure microfluidization. This conclusion is helpful for the development of hypoallergenic or non-allergenic egg products.

关 键 词：加热 动态超高压微射流 卵白蛋白 鸡蛋过敏 

分 类 号：Q518.4[生物学—生物化学]