典型热加工对花生致敏蛋白及其免疫反应性的影响  

Effect of thermal processing on the immunoreactive properties of allergenic proteins from peanut seeds

作　　者：李颖超[1] 钱和[1] 孙秀兰[1] 汪何雅[1] 崔燕[1] 杜超[1] 夏秀华[1] 

机构地区：[1]江南大学食品科学与工程学院,江苏无锡214122

出　　处：《食品工业科技》2015年第5期95-98,共4页Science and Technology of Food Industry

基　　金：国家科技支撑计划课题(2011BAK10B03);江苏省普通高校研究生科研创新计划项目(1026010241120600)

摘　　要：通过免疫学方法检测了花生制品加工过程中几种典型热加工方式对花生致敏蛋白的免疫反应性的影响。结果表明:烘焙、水煮、油炸和高温高压处理均使花生可溶性蛋白含量显著降低;随之,处理后样品中蛋白提取物的免疫反应性也显著下降,其中高温高压处理最为显著;热处理对花生致敏蛋白Ara h 2的溶解性及免疫反应性的影响较小,而对Ara h1和Ara h 3的影响则比较明显。Abstract.The aim of this study was to assess the effect of thermal processing on the IgE-binding capacity of whole peanut protein extracts.The results showed that ：the content of soluble protein extracts was less marked in roasted, boiled,fried and autoclaved than in raw peanuts, and the IgE immunoreactivity of processed peanuts also decreased significantly,especially of autoclaved peanuts.The immunoreactive properties of allergens （ Ara hi, Ara h2 and Ara h3）were altered by heat treatment and in particular of Ara hiand Ara h2.

关 键 词：花生 过敏 致敏蛋白 免疫反应性 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]