超高压结合酶法消减南美白对虾虾仁的致敏性  

Enzymatic Allergen Elimination from the Shrimp Litopenaeus vannamei under Ultra-High Pressure

作　　者：贾莹[1] 胡志和[1] 

机构地区：[1]天津市食品生物技术重点实验室,天津商业大学生物技术与食品科学学院,天津300134

出　　处：《食品科学》2016年第24期16-20,共5页Food Science

基　　金：国家自然科学基金面上项目(31271841);天津市高等学校创新团队项目(TD12-5049)

摘　　要：以南美白对虾虾仁为原料,研究超高压结合酶法对虾仁致敏性的消减效果。将南美白对虾去头、尾、壳、肠线后,采用超高压法和超高压结合酶法消减其致敏性,用间接酶联免疫吸附法检测致敏性消减效果,确定消减条件。结果表明:采用超高压法处理最佳条件为压力600 MPa、温度40℃、保压时间30 min,此条件下消减率为45.66%;超高压结合胰蛋白酶法最佳条件为压力200 MPa、温度40℃、保压时间30 min、胰蛋白酶加酶量3 000 U/mg,此条件下消减率为95.27%。由此可见,超高压法对虾仁致敏性有消减作用,超高压结合酶法对虾仁致敏性消减的效果更好。The aim of this research was to determine the synergistic effect of ultra-high pressure and enzymatic treatments on allergen elimination from shelled shrimp（Litopenaeus vannamei）.Fresh shrimp were treated by ultra-high pressure alone and in combination with enzymatic digestion after removing head,tail,shell,and digestive tract.The allergenicity of the treated samples was examined by indirect enzyme-linked immunosorbent assay（ELISA）.Results showed that the highest percentage of allergen elimination of 45.66% was obtained by single ultra-high pressure treatment under 600 MPa at 40 ℃ for 30 min,and it was increased to 95.27% by combining ultra-high pressure treatment under 200 MPa for 30 min at 40 ℃,enzyme dosage 3 000 U/mg with trypsin hydrolysis.Therefore,the allergenicity of shelled L.vannamei could be eliminated by ultra-high pressure treatment,and better effect could be achieved by combination with enzymatic hydrolysis.

关 键 词：南美白对虾 超高压结合酶法 胰蛋白酶 致敏性消减 

分 类 号：TS201.6[轻工技术与工程—食品科学]