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发酵对花生蛋白中致敏因子影响的研究 被引量:5

EFFECT OF FERMENTATION ON THE ALLERGENS OF PEANUT PROTEIN
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摘要 采用枯草芽孢杆菌对冷榨花生蛋白粉进行液态发酵脱敏,并从总蛋白含量、水溶性蛋白含量、水解度、pH、致敏原含量、感官评价6个方面对发酵产品进行评价.研究发现:枯草芽孢杆菌发酵对样品的总蛋白含量基本没有影响,但是明显提高了样品的水溶性蛋白含量和水解度,显著降低了过敏原Ara h 1和Ara h 2的含量,并且可以增加样品的风味和色泽. Cold-pressed peanut protein powder was processed by liquid state fermentation using Bacillus subtilis to realize deallergization; and the fermented product was evaluated from six aspects including total protein content, water-soluble protein content, hydrolysis degree, pH, allergen content and sensory evaluation. The results showed that the fermentation process with Bacillus subtilis basically had no influences on the total protein content of the product, and could cause remarkable improvement on both the water-soluble protein content and the hydrolysis degree of the product, remarkable decrease of the contents of allergens (Ara h 1 and Ara h 2 ), and improvement on the flavor and color of the product.
出处 《河南工业大学学报(自然科学版)》 CAS 北大核心 2014年第2期1-5,共5页 Journal of Henan University of Technology:Natural Science Edition
基金 国家自然科学基金项目(31071496)
关键词 花生蛋白 过敏原 发酵 枯草芽孢杆菌 peanut protein allergen fermentation Bacillus subtilis
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同被引文献97

  • 1赵京.中国儿童食物过敏现况[J].中华临床免疫和变态反应杂志,2019,13(4):271-275. 被引量:35
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