晒干处理对花生过敏原蛋白潜在致敏性的影响  

Effect of Sun-Drying on Potential Allergenicity of Peanut Allergens

作　　者：常雪娇 李坤[1,3] 张英 陈红兵[1,4] 吴志华[1,4] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047 [2]南昌大学食品学院,江西南昌330031 [3]南昌大学资源环境与化工学院,江西南昌330031 [4]南昌大学中德联合研究院,江西南昌330047

出　　处：《食品科学》2018年第3期49-54,共6页Food Science

基　　金：国家高技术研究发展计划(863计划)项目(2013AA102205);国家自然科学基金面上项目(31771924;31660446);江西省主要学科学术和技术带头人资助计划项目(20172BCB22003);南昌大学食品科学与技术国家重点实验室目标导向课题(SKLF-ZZA-201612);南昌大学食品科学与技术国家重点实验室自主探索项目(SKLF-ZZB-201514)

摘　　要：花生是八大食物过敏原之一,花生过敏通常是终身的。晒干是花生加工的重要环节,本研究通过对新鲜花生进行去壳晒干和带壳晒干2种不同的晒干处理,探索不同晒干方式对花生过敏原蛋白潜在致敏性的影响。采用凯氏定氮法、二喹啉甲酸法和聚丙烯酰胺凝胶电泳法测定花生及蛋白提取液中的蛋白浓度和过敏原蛋白的组成,用圆二色谱、紫外扫描光谱检测花生蛋白的结构变化,用血清免疫球蛋白E(immunoglobulin E,Ig E)结合能力表征花生蛋白潜在致敏性的变化。结果显示,晒干处理后,花生蛋白与血清Ig E的结合能力显著增强(P<0.05),去壳晒干的花生蛋白质二级结构比带壳晒干的花生更有序,三级结构更加紧凑,带壳晒干的花生蛋白可能因为其结构较为松散,故与Ig E结合能力更强。Peanut is one of the eight major food allergens, and its allergic reaction is usually life-long. The drying is an essential step of peanut processing. In the present study, peanut allergens were extracted and studied after drying in the sun with or without shells. The amounts and compositions of peanut allergens were measured by the Kjeldahl method, bicinchoninic acid method and sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Besides, the structural change of peanut proteins was characterized by circular dichroism, ultraviolet scanning spectroscopy, and the potential allergenicity of allergens was quantified by serum immunoglobulin E（Ig E） binding capacity. The results showed that after sun-drying, Ig E binding capacity of peanut proteins increased significantly. The secondary structure of peanut proteins dried with shells was more orderly than that of peanut proteins dried without shells, with the tertiary structure being more compact. The peanut proteins dried with shells had higher potential allergenicity, which may be due to their loose structure.

关 键 词：晒干处理 花生蛋白 潜在致敏性 过敏原 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]