不同来源牛乳酪蛋白过敏原性评价及酶解消减作用研究  

Allergenicity of cow’s milk casein from different sources and its reduction by enzymatic hydrolysis

作　　者：张光艳 何宏[2] 周晓红 王玲丽 刘同杰 易华西[1] 公丕民 张兰威[1] ZHANG Guangyan;HE Hong;ZHOU Xiaohong;WANG Lingli;LIU Tongjie;YI Huaxi;GONG Pimin;ZHANG Lanwei(College of Food Science and Engineering,Ocean University of China,Qingdao 266000,China;The Affiliated Hospital of Qingdao University,Qingdao 266003,China;Qingdao Central Hospital,Qingdao 266042,China)

机构地区：[1]中国海洋大学食品科学与工程学院,山东青岛266000 [2]青岛大学附属医院,山东青岛266003 [3]青岛市中心医院,山东青岛266042

出　　处：《食品与发酵工业》2022年第1期124-130,共7页Food and Fermentation Industries

基　　金：国家十三五重点研发专项(2018YFC1604302)。

摘　　要：牛乳酪蛋白是引起婴幼儿过敏的重要来源。为分析不同来源的牛乳酪蛋白过敏原性差异,并通过蛋白酶水解实现低水解度下高效消减牛乳酪蛋白过敏的作用,研究了不同来源的酸法酪蛋白、酶法酪蛋白和胶束酪蛋白原料差异以及制备方法对牛乳酪蛋白过敏原性的影响,并分析了蛋白酶水解消减酪蛋白过敏的作用效果。结果表明,不同制备方法获取的酪蛋白过敏原性差异明显,酶法酪蛋白和胶束酪蛋白具有更高的过敏原性。对具有高过敏原性的酶法酪蛋白采用4种单酶水解时,均获得了较低的残留过敏原性,其中菠萝蛋白酶具有最优效果,残留抗原性降低至9%,对应水解度仅为8%。菠萝蛋白酶水解牛乳酪蛋白时更有利于获得低水解度下具有低致敏性的水解产品。Cow’s milk casein is an important allergen to infants and young children.The objective of study was to analyze the difference of allergenicity of cow’s milk casein from different sources and to realize the effective reduction of casein allergy under low hydrolysis degree by protease hydrolysis.The results showed that the allergenicity of different caseins was significantly different,and the allergenicity of enzymatic casein and micellar casein was increased.Enzymatic casein with high allergenicity was hydrolyzed by four enzymes,low residual allergenicity was obtained,among which bromelain had the best effect on allergenicity,the residual antigenicity was reduced to 9%,and the corresponding degree of hydrolysis was only 8%.In conclusion,bromelain hydrolysis is more conducive to obtain a low degree of hydrolysis and low sensitization of the hydrolyzed products.

关 键 词：牛乳酪蛋白 婴幼儿过敏 蛋白酶解 过敏原性 水解度 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]