不同加工方式对牛奶过敏原免疫原性的影响  

Impact of different food processing on the allergenic immunoreactivity of milk allergens

作　　者：张强[1] 赵郭存[1] 刘志刚[1] 

机构地区：[1]深圳大学过敏反应与免疫学研究所,深圳518060

出　　处：《食品科技》2011年第12期34-36,41,共4页Food Science and Technology

基　　金：国家自然科学基金项目(30871752);深圳市深港创新圈项目(CXQ2008026);深圳大学创新科研团队基金项目(200904)

摘　　要：方法:提取其中奶制品的蛋白质,SDS-PAGE分析组分并用混合血清进行免疫印迹。使用间接ELISA比较原奶和加工过的牛奶的IgG结合能力。结果:实验结果表明酸奶和蛋白酶水解(HA)奶粉的蛋白质组分较其他样品有显著变化,印迹结果显示经煮沸的牛奶、配方奶粉、酸奶和HA奶粉免疫原性明显较低,ELISA结果指示经煮沸的牛奶、配方奶粉、酸奶和HA奶粉特异性IgG结合能力均有不同程度的减小。结论:实验结果表明加热、发酵和水解可能使牛奶免疫原性降低。Method：Milk protein extract from seven kinds diary products were analysed by SDS-PAGE and immunoblot using pool serum from patients who were allergic to milk.Indirect ELISA was used to compare the IgG-binding properties of treated milk and raw milk extracts.Result：The result show that the protein compositions of acidophilous milk and HA formular are changed markedly compare with other samples.The immunoreactivity of boiled milk,formular,acidophilous milk and HA formular signifficant decrease.ELISA indicate boiled milk,formular IgG-binding ability decrease too.Conclusion：The data presented here indicate that thermal processing,fermentation and hydrolysis may play an important role in reduce the allergenic properties of milk.

关 键 词：加工方式 牛奶 过敏原 免疫原性 

分 类 号：TS252[轻工技术与工程—农产品加工及贮藏工程]