干酪乳杆菌发酵及热加工方式对小麦蛋白抗原性的影响  

Effects of Lactobacillus casei Fermentation and Thermal Processing Method on the Wheat Protein Antigenicity

作　　者：付文慧 刘成龙[1,2] 田阳 陶莎 薛文通[1,2] Fu Wenhui;Liu Chenglong;Tian Yang;Tao Sha;Xue Wentong(Beijing Advanced Innovation Center for Food Nutrition and Human Health,China Agricultural University,Beijing 100083;College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083)

机构地区：[1]中国农业大学北京食品营养与人类健康高精尖中心,北京100083 [2]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《中国食品学报》2021年第5期148-155,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金面上项目(31872904);国家重点研发计划项目(2019YFC1605000)。

摘　　要：利用分离自老面中的一株干酪乳杆菌,探究发酵过程中其对小麦致敏蛋白含量及抗原性的影响。通过发酵、干热(烤制)及湿热(蒸制)3种加工方式研究热加工及非热加工对小麦蛋白抗原性的影响。结果显示:干酪乳杆菌发酵24 h后能降低小麦中致敏原Tri a 37,Tri a 18,Tri a 36和Tri a 26的含量,并降低Tri a 37和Tri a 18的抗原性;相比于中种发酵和冷藏发酵,快速发酵对小麦蛋白抗原性的影响较小;蒸制有别于发酵和烤制,具有显著降低小麦蛋白抗原性的能力;干酪乳杆菌MM6发酵后蒸制具有最佳的降敏效果。Lactobacillus casei has been shown to possess cell envelope proteases,which play a major role in the degradation of proteins.In our study,the effects of Lactobacillus casei MM6 on reducing wheat proteins antigenicity during food processing were investigated by three different processing methods:fermentation,dry heat(roasting)and moist heat(steaming).Our results showed that Lactobacillus casei fermentation reduced the content of allergens Tri a 37,Tri a 18,Tri a 36 and Tri a 26 and decreased protein antigenicity.There was no significant difference between sponge fermentation(TF)and cold fermentation(CF)on reducing wheat protein antigenicity,but different from first fermentation(FF).Steaming was different from fermentation and baking,which had a significant ability to reduce wheat protein sensitization.Steaming after fermentation with Lactobacillus casei MM6 could better alleviate the antigenicity of wheat proteins.

关 键 词：干酪乳杆菌 加工 小麦蛋白 抗原性 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]