南美白对虾主要过敏原原肌球蛋白的低过敏性处理方法研究  

Studies on the Reduction of the Major Allergen Tropomyosin in Pacific White Shrimp

作　　者：高永艳[1] 陈钦再 郭桂萍[2] 卢瑛[1] 孙佳益[1] 潘迎捷[1] 

机构地区：[1]上海海洋大学食品学院/农业部水产品贮藏保鲜质量安全风险评估实验室/上海水产品加工及贮藏工程技术研究中心,上海201306 [2]南通出入境检验检疫局,江苏南通226006

出　　处：《食品与生物技术学报》2015年第4期413-419,共7页Journal of Food Science and Biotechnology

基　　金：上海市科技兴农重点攻关项目(沪农科攻字(2009)第6-1号);江苏出入境检验检疫局科研项目(2013kj34);上海海洋大学大学生创新活动计划项目(B1-5106-12-0049);上海水产品加工及贮藏工程技术研究中心资助项目(11DZ2280300);上海高校一流学科建设资助项目

摘　　要：以南美白对虾原肌球蛋白(Tropomyosin,Tm)为研究对象,采用酶解法、超声结合酶解法消减3种虾制品中的Tm。首先,以菠萝蛋白酶水解富集的Tm样品通过优化酶活与底物质量比、反应时间和反应温度,建立了能有效消减Tm的酶解方法;同时对比了酶解、超声结合酶解法分别对虾仁、蝴蝶虾仁和虾糜3种制品中的Tm过敏原性变化情况。Tm致敏动物模型的抗血清ELISA结果显示,单纯酶解和超声结合酶解处理的虾仁其过敏原性无显著性差异(P>0.05);经超声结合菠萝蛋白酶酶解处理后的蝴蝶虾仁样品其过敏原性降低了21.05%;而虾糜样品中,单纯的酶解或超声结合酶解法与对照相比均有显著性差异,其过敏原性分别减少了30.70%和33.33%。综上所述,作者建立的酶解法可有效消减Tm的过敏原性,该酶解法以及超声结合酶解法在低过敏原性蝴蝶虾仁和虾糜制品的生产领域具有较高的应用可行性。The reduction of tropomyosin(Tm), the major allergen in Pacific white shrimp(Penaeus Vannamei), was studied using enzymolysis and the combination of ultrasoundandenzymolysis, respectively. First, the enzymatic hydrolysis of shrimp Tm with bromelain was optimized by measuring the effects of changes in enzyme activity/substrate mass ratio, incubation timeand temperature of hydrolysis. The changes of Tm allergenicity in peeled prawns, butterfly shrimp andminced shrimp was comparatively studied by three methods of hydrolysis. The antiserum ofsensitization animal model for shrimp allergen Tm was detected using enzyme-linkedimmunosorbentassay(ELISA). The results showed the allergenicity was not significant(P>0.05) when treated withenzymolysis or combining with ultrasound. The allergenicity of the butterfly shrimp treated byultrasound and bromelain was reduced to 21.05%, while the allergens of the minced shrimphydrolyzed using enzymolysis or the combination of ultrasound andenzymolysiswere reduced to30.70% and 33.33%, respectively. In conclusion, the developed enzymolysis methods, ie., theenzymolysis and the combination of ultrasound andenzymolysis, can effectively reduce shrimp Tmallergenicity. They have potential applications in producing hypoallergenic shrimp, such ashypoallergenic butterfly shrimp or hypoallergenic minced shrimp.

关 键 词：低过敏性 原肌球蛋白 消减 菠萝蛋白酶 

分 类 号：S945.1[农业科学—水产养殖]