摘要
利用SDS-聚丙烯酰胺凝胶电泳(SDS-PAGE)、Western-Blot和ELISA法研究了超高压处理不同压力及保压时间对大豆蛋白致敏原P34免疫活性的影响。结果表明:超高压处理能够降低大豆分离蛋白中大豆蛋白致敏原P34的致敏性。蛋白浓度为5%的大豆分离蛋白溶液的最佳处理条件为压强600MPa、处理时间20min,该条件下大豆蛋白致敏原P34的致敏性降低了21.69%。
Effects of pressure and dwell time of ultra-high pressure on the allergenicity of soybean protein P34 was studied using SDS-PAGE electrophoresis,Western-BIot and ELISA methods. The results showed that the immune activity of soybean protein P34 decreased after dealed with Ultra-high pressure. The optimum condition of 5% soybean isolate solution was pressure 600MPa,20min. Under this condition the allergenic activity decreased 21.69%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第24期152-155,共4页
Science and Technology of Food Industry
基金
国家高技术研究发展计划(863计划)(2013AA102208)
国家科技支撑计划项目(2012BAD34B04)
关键词
大豆
致敏蛋白
P34
超高压
soybean
allergenic protein
P34
ultra-high pressure
