动态高压微射流对乳蛋白抗原性的影响  

Effects of dynamic high-pressure microfluidization on antigenicity of milk protein concentrate

作　　者：许倩[1,2] 李大鹏[1] 黄和平[1] 石径[1] 罗永康[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]南疆特色农产品深加工兵团重点实验室,新疆阿拉尔843300

出　　处：《中国农业大学学报》2015年第5期222-227,共6页Journal of China Agricultural University

基　　金：国家自然科学基金项目(31171715;30871817)

摘　　要：为评价浓缩乳蛋白(Milk protein concentrate)溶液经动态高压微射流(Dynamic high-pressure microfluidization,DHPM)及DHPM结合加热(65℃30min和95℃30min)处理过程中α-乳白蛋白、β-乳球蛋白、α-酪蛋白和β-酪蛋白抗原性的变化,采用间接竞争ELISA法测定不同压力条件下MPC中各蛋白抗原性的变化。结果表明:1)4种蛋白抗原性对DHPM及DHPM结合加热的反应各不相同。2)DHPM+65℃/95℃处理后,蛋白质α-乳白蛋白、α-酪蛋白和β-酪蛋白抗原性均明显低于DHPM处理样和水化对照样。因此,DHPM及DHPM结合加热处理可降低MPC中酪蛋白的抗原性,增加α-乳白蛋白的抗原性,但对β-乳球蛋白效果不明显。Milk protein concentrates were treated by dynamic high-pressure microfluidization（DHPM）and DHPM combined with heat treatment（65 ℃,95 ℃for 30min）.Indirect competitive ELISA method was used to determine the antigenicity ofα-lactalbumin,β-lactoglobulin,α-casein andβ-casein in MPC under different conditions.The results showed that the reactions of four antigenic proteins to DHPM and DHPM combined with heat treatment were not identical.The antigenicity ofα-lactalbumin、α-casein andβ-casein were significantly lower than DHPM treatment samples and hydrating sample.

关 键 词：动态高压微射流 加热 浓缩乳蛋白 抗原性 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]