磷酸化联合碱诱导凝胶处理对鸡蛋清潜在致敏性的影响  

Effect of phosphorylation combined with alkali induced gel behavior on potential allergenicity of egg white

作　　者：周荣钦 刘席良 杨清鑫 谭盼盼 麻小娟 Zhou Rongqin;Liu Xiliang;Yang Qingxin;Tan Panpan;Ma Xiaojuan(School of Public Health,Zunyi Medical University,Zunyi Guizhou 563006,China)

机构地区：[1]遵义医科大学公共卫生学院,贵州遵义563006

出　　处：《遵义医科大学学报》2025年第2期105-110,119,共7页Journal of Zunyi Medical University

基　　金：国家自然科学基金资助项目(NO:31660443);贵州省科技厅计划项目[NO:黔科合基础-ZK(2024)066]。

摘　　要：目的分析磷酸化对蛋清蛋白质(EWP)碱诱导凝胶特性的影响,同时探讨碱诱导凝胶前后EWP潜在致敏性的变化。方法新鲜鸡蛋清预处理后加入三聚磷酸钠,50℃水浴0、0.5、1、2、3 h后得到磷酸化EWP。通过SDS-PAGE和Native-PAGE电泳以及Phos-tagTMSDS-PAGE电泳分析确定磷酸化发生后,检测产物IgG结合能力变化;磷酸化后的EWP与不同浓度NaOH溶液混合,25℃放置3 d使凝胶稳定后获得蛋清凝胶(EWG)。利用小钢珠法测定凝胶硬度,采用ELISA法检测反应产物的IgG结合能力变化。结果磷酸化处理能显著降低EWP的IgG结合能力(P<0.05);EWP中添加NaOH的浓度为2 mol/L或5 mol/L时,能够形成凝胶,且凝胶的硬度在磷酸化处理3 h联合NaOH添加浓度5 mol/L时达到最大,但各磷酸化联合碱处理组EWP的IgG结合能力与单纯碱处理组相比差异无统计学意义(P>0.05)。结论磷酸化和碱处理均能显著降低EWP的IgG结合能力;磷酸化预处理虽然能够提升碱诱导EWG的硬度,但在降低IgG结合能力方面,二者并未表现出协同作用。Objective To analyze the effect of phosphorylation on the alkali induced gel properties of egg white protein(EWP),and the changes of the potential allergenicity of EWP before and after alkali induced gel were discussed.Methods For fresh egg white after pretreatment,sodium tripolyphosphate was added and subjected to a 50℃water bath for 0,0.5,1,2,and 3 h to obtain phosphorylated EWP.A successful phosphorylation was confirmed by SDS-PAGE,Native PAGE electrophoresis,and Phos-tag TM SDS-PAGE electrophoresis analysis;then changes in the IgG binding ability was detected.The phosphorylated EWP was mixed with NaOH solution of different concentrations,and the gel was stabilized at 25℃for 3 d to obtain egg white gel(EWG).The hardness of gel was measured by small steel ball method,and the change of IgG binding ability of the reaction products was detected by ELISA.Results The IgG binding ability of EWP was significantly decreased by phosphorylation(P<0.05).When the concentration of NaOH added to EWP was 2 mol/L or 5 mol/L,gel could be formed.The hardness of the gel reached the maximum when EWP was phosphorylated for 3 h combined with NaOH addition concentration of 5 mol/L.However,there was no significant difference in IgG binding ability of EWP in the phosphorylated combined alkali treatment group compared with the alkali treatment group(P>0.05).Conclusion Both phosphorylation and alkali treatment can significantly reduce the IgG binding ability of EWP.However,although phosphorylation pretreatment can improve the hardness of EWG treated with alkali,they have no synergistic effect on reducing its IgG binding ability.

关 键 词：磷酸化 碱处理 鸡蛋清 致敏性 

分 类 号：R155.5[医药卫生—营养与食品卫生学]