碱性蛋白酶水解对豆粕中大豆抗原蛋白的影响

The Influence of Alcalase Enzymatic Hydrolysis on the Soybean Antigen Proteins in Soybean Meal

大豆是八大食物过敏源之一,其中主要蛋白成分7S和11S球蛋白也是致敏性较强的抗原蛋白。本试验研究了豆粕在Alcalase酶水解过程中7S和11S两种大豆抗原蛋白的变化。结果表明,酶解10 min时7S伴球蛋白的α'、α和β亚基、酶解60 min时11S球蛋白的酸性亚基等主要抗原蛋白成分即被完全水解,同时新产生了23 ku和大量14 ku以下组分;酶解豆粕中95.1%的蛋白可溶于水,其中68.1%蛋白质可溶于三氯乙酸。

soybean ranks among the ＂big 8＂ of the most allergenic food. The globulins 7S （ ~ - conglycinin） and 11S （glycinin）, the major stored proteins of soybean, are also the primary antigen proteins. The changes of the two antigen proteins were investigated during the Alcalase enzymatic hydrolysis process of soybean meal. The results showed that the primary antigen proteins such as a＇, a, β-subunits of globulin 7S （β -conglycinin） were hydro- lyzed completely after 10 min of enzymatic hydrolysis, and so was the acidic subunit of globulin （11S） after 60 mi- nutes of enzymatic hydrolysis. And meanwhile, the new components of 23 ku and below 14 ku mass fractions ap- peared. The 95.1% of soybean meal protein was soluble in water after enzymatic hydrolysis, while 68.1% in trichlo- roacetic acid （TCA）.