不同糖与乳清蛋白的美拉德反应对β-乳球蛋白致敏性的影响

Effect of Maillard Reaction between Whey Protein and Different Sugars on the Allergenicity of β-Lactoglobulin

通过十二烷基磺酸钠-聚丙烯酰胺凝胶电泳与间接竞争酶联免疫吸附法研究不同种类糖与乳清蛋白发生美拉德反应后对β-乳球蛋白致敏性的影响。结果显示:五碳糖效果好于六碳糖,单糖效果好于多糖,加热后热降解的多糖效果好于热稳定的多糖;综合褐变率与抑制率,低聚木糖对风味的影响较小,褐变率显示低聚木糖对感官影响较小,且降低致敏性效果较好。

In our current study, SDS-PAGE and indirect ELISA were both used to investigate the effect of Maillard reaction between whey protein and different sugars on the allergenicity of β-lactoglobulin. It was indicated that better results were achieved when pentose instead of hexose, a monosaccharide instead of a polysaccharide or a thermo-instable polysaccharide instead of a thermostable one was used to react with whey protein. Xyololigosaccharide had less effect on the flavor of Maillard reaction products, resulted in a lower browning rate, and was more effective in reducing the allergenicity of β -lactoglobulin.