不同蛋白酶水解预处理对淀粉样原纤维改性β-乳球蛋白致敏性及功能属性的影响  

Effect of hydrolysis pretreatment with different proteases on the sensitization and functional properties of amyloid fibrillary modifiedβ-lactoglobulin

作　　者：刘铭 庞立冬 刘时宇 黄镇 张微[1] 杨鑫焱 满朝新[1] LIU Ming;PANG Lidong;LIU Shiyu;HUANG Zhen;ZHANG Wei;YANG Xinyan;MAN Chaoxin(Key Laboratory of Dairy Science,Ministry of Education,College of Food Science,Northeast Agricultural University,Harbin 150030,China)

机构地区：[1]东北农业大学食品学院乳品科学教育部重点实验室,哈尔滨150030

出　　处：《中国乳品工业》2025年第2期22-30,80,共10页China Dairy Industry

基　　金：黑龙江省自然科学基金项目(GA22C009)。

摘　　要：β-乳球蛋白(β-lactoglobulin,β-Lg)是乳清蛋白中主要过敏原,所引起的食物过敏反应对婴幼儿生命和健康造成严重危害。文章运用酶联免疫吸附测定法,研究不同蛋白酶水解预处理对淀粉样原纤维改性β-Lg致敏性的影响,利用多光谱学等技术研究不同蛋白酶水解预处理对淀粉样原纤维改性β-Lg构象和功能属性变化规律。结果表明,不同酶水解预处理后淀粉样原纤维改性会使二级结构中β-折叠相对含量增加,改变表面疏水性以及荧光强度。不同酶水解后使淀粉样原纤维改性的蛋白致敏表位被破坏或暴露,导致其致敏性升高或降低。菠萝蛋白酶水解后再进行淀粉样原纤维改性的β-Lg可改善发泡性和发泡稳定性。不同酶水解后淀粉样原纤维改性的β-Lg乳化性降低、乳化稳定性提高、还原能力降低,而仅淀粉样原纤维改性β-Lg还原能力升高。研究有助于推动生产低致敏高品质蛋白原料。β-Lactoglobulin(β-Lg),a major allergen in whey protein,can cause food allergies that pose serious risks to the lives and health of infants and young children.To investigate the impact of various protease hydrolysis pretreatments on the allergenicity of amyloid fibril-modifiedβ-Lg,an enzyme-linked immunosorbent assay was employed.Furthermore,multi-spectroscopy techniques were utilized to study the changes in conformation and functional properties of amyloid fibril-modifiedβ-Lg after different protease hydrolysis pretreatments.The results indicated that amyloid fibril modification following various enzyme hydrolysis pretreatments led to an increase in the relative content ofβ-sheets in the secondary structure,alterations in surface hydrophobicity,and changes in fluorescence intensity.The allergenic epitopes of amyloid fibril-modified proteins were either destroyed or exposed after different enzyme hydrolysis treatments,resulting in either an increase or decrease in allergenicity.Notably,β-Lg modified with amyloid fibrils after pineapple protease hydrolysis demonstrated improved foaming ability and foam stability.Moreover,amyloid fibril-modifiedβ-Lg showed reduced emulsifying capacity but enhanced emulsifying stability after different enzyme hydrolysis treatments,while its reducing power decreased,contrasting with the sole amyloid fibril-modifiedβ-Lg,which exhibited an increase in reducing power.This research contributes to the development of low-allergen,high-quality protein ingredients and promotes the high-quality development of the dairy industry.

关 键 词：Β-乳球蛋白 致敏性 淀粉样原纤维 酶水解 功能属性 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]