物理法结合酶法脱除坚果类过敏原的技术研究

Study on removal allergen technology of physical method combining enzymatict of on nuts

分别对4种坚果中的过敏蛋白进行分离提取,研究其蛋白特性,运用物理方法如高温、高压和微波超声波结合酶法作用于坚果过敏蛋白,探索脱除坚果类蛋白致敏性的最佳方法。结果表明:腰果、杏仁、核桃等坚果蛋白都使人产生过敏反应,经过高温、高压、超声波—微波联合萃取及蛋白酶处理后,均能使其致敏性明显降低。其中超声波—微波与酶法联合处理,超声波开启,作用温度90℃、时间240 s、微波功率700 W,0.25%胰蛋白酶处理5 min能完全脱除坚果类过敏原蛋白,是最佳脱敏方法。

The experiment is to do some research about features of nuts protein across extraction of some nuts.Using physical method such as high temperature and high pressure and microwave ultrasound combined with protein enzymatic processing nuts,explore the best method of removing nuts allergenic protein.Through experiment study found,cashew,almond,walnut protein lead to allergic reaction in body,but after high temperature and high pressure,ultrasonic-joint of microwave extraction and after protease treatment can reduce the allergenic obviously.The ultr-microwave and enzymatic 90 ℃,240 s,microwave power 700 W,0.25%trypsin with 5 minutes can almost completely removing nuts allergen protein,is the best way to desensitization.