基于美拉德反应的鳕鱼过敏蛋白消减技术研究

Study on subtractive technology of allergic protein in cod

以小清蛋白粗提物为试验对象,利用美拉徳反应,研究不同还原糖(葡萄糖、木糖、果糖)、热处理温度(60,85,100,121,170℃)以及加工方式(注射加工、腌制加工)对脱除小清蛋白效果的影响。结果表明:当还原糖种类为木糖,热处理温度为100℃,注射加工条件下,美拉德反应产物中小清蛋白含量可降低80%,产物呈棕黄色且具有酱香味,将该试验条件运用于鳕鱼鱼干的生产工艺中,可得到小清蛋白含量更低的鳕鱼产品。

The effects of different reducing sugars,heat treatment temperatures,and processing methods on the removal of parvalbumin from the crud extrarts were studied by using Maillard reaction.The results showed that the content of parvalbumin in Maillard reaction products(MRPs)was significantly reduced when injecting the xylose solution into the fish at 100℃.Moreover,the MRPs had brownish yellow color and sauce flavor.Applying the experimental conditions to the production process of cod dried fish,a cod product with a lower parvalbumin content could be obtained.