三文鱼小清蛋白定向酶解模型及致敏活性分析  

Simulation Model of Directed Enzymatic Hydrolysis and Antigeicity Verification of Salmon Parvalbumin

作　　者：马涛[1] 张海欣[1] 马永庆[1] 谷瑞增[1] 蔡木易[1] 鲁军[1] 

机构地区：[1]中国食品发酵工业研究院,北京市蛋白功能肽工程技术研究中心,北京100027

出　　处：《食品工业》2017年第2期179-183,共5页The Food Industry

基　　金：国家高技术研究发展计划(863计划)项目(编号:2013AA102205-02);国家十二五科技支撑项目(编号:2012BAD33B04-02);北京市科委科技创新基地培育与发展工程项目(编号:Z121106002812040);科技北京百名领军人才培养工程项目(编号:Z131110000513026)

摘　　要：选用氨基酸序列明确的三文鱼蛋白Sal s 1为蛋白源,通过蛋白模拟软件建立蛋白酶解模型。结合过敏原致敏表位和数据库信息,筛选合适的酶解组合,并进行致敏活性检测验证。结果显示;碱性蛋白酶酶切位点多,显著改变了小清蛋白的二级和三级结构,过敏原性消除效果最为显著。通过碱性蛋白酶和中性蛋白酶复合酶解,最大效度地消除过敏原表位及毒性肽段,与模型预测结果相近,可以消除三文鱼小清蛋白90%以上的免疫活性,取得良好脱敏效果,为建立低致敏三文鱼小清蛋白定向酶解制备技术奠定了良好的基础。Enzymatic hydrolysis model of salmon Sal s 1 with known sequence was established through biological information database and protein simulation analysis software. On the basis of the antigenic epitopes and allergen database information, the appropriate enzyme combinations were selected and the antigenicity of Sal s 1 hydrolysate was also verified. The results showed that the alkaline protease with many cutting sites significantly changed the secondary and tertiary structure of Sal s 1 leading to eliminating its antigenicity with the most significant effect. The maximum validity, the antigenic epitopes and toxic peptides were eliminated by enzymatic hydrolysis of alkaline protease and neutral protease, and the antigenicity of the salmon parvalbumin decreased more than 90%. The study laid a good foundation for establishing directed enzymatic preparation technology for hypoallergenic salmon parvalbumin.

关 键 词：小清蛋白 定向酶解 仿真模型 抗原性 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]