高温高压处理对花生致敏蛋白Ara h1及其免疫反应性的影响  

Effects of Autoclaving on the Immunoreactive Properties of Allergenic Protein Ara h1 from Peanut Seeds

作　　者：李颖超 赵良 钱和 LI Yingchao;ZHAO Liang;QIAN He(Changzhou Vocational Institute of Engineering,Changzhou 213164,China;Jiangnan University,Wuxi 214122,China)

机构地区：[1]常州工程职业技术学院,江苏常州213164 [2]江南大学,江苏无锡214122

出　　处：《食品工业科技》2021年第20期32-36,共5页Science and Technology of Food Industry

基　　金：江苏省科技厅现代农业-重点及面上项目(BE2018316);江苏省高职院校教师专业带头人高端研修和青年教师企业实践项目(2019QYSJ009)。

摘　　要：通过免疫学方法研究了高温高压处理后花生主要致敏蛋白Ara h1溶解性和免疫反应性的变化。结果表明:高温高压处理可使Ara h1及花生蛋白粗提物均发生显著变性和分解,以135℃处理最为显著;但Ara h1在121和135℃处理20 min后均表现出良好的热稳定性,可溶性蛋白含量不再随处理时间延长而发生明显减小;135℃处理20 min或更长时间后样品中15 kDa左右或更小分子量的蛋白片段成为分解物的主要组成部分。高温高压处理可使Ara h1的免疫反应性显著下降,且在蛋白粗提物的混合体系中更为显著:135℃处理20和60 min后,Ara h1的IgG结合能力分别仅为对照的1/3和1/6;而在混合体系中,相同条件下Ara h1的IgG结合能力分别仅为对照的2/9和1/9。The changes of solubility and immunoreactivity properties of Arah1,the main allergenic protein in peanut,were studied by immunological methods.The results showed that:Autoclaved treatment could significantly denaturate and decompose Ara h1 and peanut protein extracts,especially at 135℃;however,Ara h1 showed good thermal stability after 20 min treatment at 121 and 135℃,and the soluble protein content did not decrease significantly with the extension of treatment time;after being treated at 135℃for 20 min or longer,main components of decomposition products were those protein fragments with molecular weight of 15 kDa or less.Autoclaving could significantly decrease the immunoreactivity of Ara h1,especially in the mixed system of protein extracts:After being treated at 135℃for 20 and 60 min,the IgG immunoreactivity of Ara h1 was only 1/3 and 1/6 of that of control,respectively;in the mixed system,the IgG immunoreactivity of Ara h1 was only 2/9 and 1/9 of that of control under the same conditions.

关 键 词：花生 过敏 致敏蛋白 免疫反应性 

分 类 号：TS201.6[轻工技术与工程—食品科学]