消减牛乳酪蛋白致敏性蛋白酶的筛选  

Protease Screening for the Elimination of the Allergenicity of Casein

作　　者：谭宏凯 程剑锋 熊子奕 胡巍 李欣[1,2,3] 陈红兵[1,3,4] TAN Hongkai;CHENG Jianfeng;XIONG Ziyi;HU Wei;LI Xin;CHEN Hongbing(State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047,China;College of Food Science and Technology,Nanchang University,Nanchang 330047,China;Jiangxi Provincial Key Laboratory of Food Allergy,Nanchang University,Nanchang 330047,China;Sino-German Joint Research Institute,Nanchang University,Nanchang 330047,China)

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330047 [3]南昌大学江西省食物过敏重点实验室,江西南昌330047 [4]南昌大学中德联合研究院,江西南昌330047

出　　处：《乳业科学与技术》2022年第4期22-28,共7页JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY

基　　金：科技部2018年重点研发项目(2018YFC1604205);国家自然科学基金地区科学基金项目(31760431);国家自然科学基金面上项目(32072241)。

摘　　要：以酪蛋白为研究对象,选取复合风味蛋白酶、胰蛋白酶、胰凝乳蛋白酶、碱性蛋白酶、木瓜蛋白酶、菠萝蛋白酶和中性蛋白酶共7种食品级蛋白酶,对牛乳酪蛋白进行酶解。通过牛乳过敏患者血清池,评估酶解产物致敏原性,同时结合水解产物的分子质量分布、水解度、残留表位信息等指标,筛选出最适合用于生产低致敏酪蛋白产品的蛋白酶。结果表明:在相同条件下经胰凝乳蛋白酶、复合风味蛋白酶处理后酪蛋白与特异性抗体结合能力降低程度最大,可用于后续低致敏酪蛋白制备的候选蛋白酶;结合T细胞表位预测结果,对酪蛋白水解产物进一步分析发现,酪蛋白经过胰凝乳蛋白酶酶解后,仅剩余1条大于9个氨基酸的T细胞表位肽段LHSMKEGIHAQQK。In this study,casein was hydrolyzed with seven food-grade proteases,including flavourzyme,trypsin,chymotrypsin,alkaline protease,papain,bromelain,and neutral protease and the allergenicity of the resultant hydrolysates was assessed using a serum pool of patients with milk allergy.Moreover,the molecular mass distribution,degree of hydrolysis and residual epitope information were evaluated in order to select the most suitable protease for the production of casein products with reduced allergenicity.The results showed that under the same conditions,the binding ability of casein to specific antibodies decreased to the greatest extent after being treated with chymotrypsin or flavourzyme,so they could be used as a candidate protease for the preparation of subsequent hypoallergenic casein hydrolysates.The results of T-cell epitope prediction and analysis of casein hydrolysates showed that only one T-cell epitope peptide consisting of more than nine amino acids LHSMKEGIHAQQK remained after chymotrypsin hydrolysis of casein.

关 键 词：牛乳过敏 蛋白酶 水解 酪蛋白 致敏性评估 

分 类 号：TS252.4[轻工技术与工程—农产品加工及贮藏工程]