蒸汽热处理对全脂大豆中主要抗原蛋白免疫原性的影响

EFFECT OF STEAM-HEATED PROCEDURE ON IMMUNOGENICITY OF MAJOR SOYBEAN ANTIGENIC PROTEINS IN WHOLE FAT SOYBEAN

目的:研究120℃,7.5min蒸汽热处理对大豆中主要抗原蛋白免疫原性的影响。方法:12头初生公犊牛,随机分为A、B、C三组。分别饲喂含生大豆粉、熟大豆粉的人工乳和全乳。以提纯的大豆球蛋白、β-伴大豆球蛋白及其相邻峰值收集物(7S二峰、11S二峰)为抗原,采用ELISA法测定血清中特异性抗体滴度。结果:(1)三组犊牛增重情况依次为A<B<C(P<0.01);(2)所有犊牛血清中均有上述抗原的特异性抗体,但A、B两组的抗体水平均显著高于C组(P<0.01);(3)B组7S二峰、β-伴大豆球蛋白、11S二峰特异性抗体滴度均显著低于A组,而大豆球蛋白抗体滴度与A组无显著差异。结论:120℃,7.5min的蒸汽热处理可显著降低7S组分和11S二峰的抗原性,却基本不能使大豆球蛋白失活。

Objective： To study the effect of steam-heated procedure on immunogenicity of major antigenic proteins in soybean. Method： Twelve newborn calves were randomly divided into 3 groups （Group A, B and C）. Each group of the calves were fed on the diets containing raw soybean flour, heated soybean flour and whole milk, respectively. The glycicin, β-conglycinin and neighbor collection as antigens, antibodies specific to soy allergens were detected by ELISA. Results： （1） The weight gain was A〈B〈C （P〈0.01）; （2） There were antibodies specific to soybean antigens in serum of all calves, but the antibodies titres of group A and B were higher than those of group C （P〈0.01）. （3）Antibodies tirtres to the second peak of 7S/11S and β-conglycinin in group B were lower than those of group A significantly, but there was no significant difference between the antibodies titres specific to glycinin in group A and B. Conclusion： The immunogenicity of the second peak of 11S and the 7S fraction could be decreased by the procedure of heating with steam at 120℃ for 7.5 minutes significantly, but the soybean glycinin was not almost denatured.