动态高压微射流对乳蛋白抗原性的影响

Effects of dynamic high-pressure microfluidization on antigenicity of milk protein concentrate

为评价浓缩乳蛋白(Milk protein concentrate)溶液经动态高压微射流(Dynamic high-pressure microfluidization,DHPM)及DHPM结合加热(65℃30min和95℃30min)处理过程中α-乳白蛋白、β-乳球蛋白、α-酪蛋白和β-酪蛋白抗原性的变化,采用间接竞争ELISA法测定不同压力条件下MPC中各蛋白抗原性的变化。结果表明:1)4种蛋白抗原性对DHPM及DHPM结合加热的反应各不相同。2)DHPM+65℃/95℃处理后,蛋白质α-乳白蛋白、α-酪蛋白和β-酪蛋白抗原性均明显低于DHPM处理样和水化对照样。因此,DHPM及DHPM结合加热处理可降低MPC中酪蛋白的抗原性,增加α-乳白蛋白的抗原性,但对β-乳球蛋白效果不明显。

Milk protein concentrates were treated by dynamic high-pressure microfluidization（DHPM）and DHPM combined with heat treatment（65 ℃,95 ℃for 30min）.Indirect competitive ELISA method was used to determine the antigenicity ofα-lactalbumin,β-lactoglobulin,α-casein andβ-casein in MPC under different conditions.The results showed that the reactions of four antigenic proteins to DHPM and DHPM combined with heat treatment were not identical.The antigenicity ofα-lactalbumin、α-casein andβ-casein were significantly lower than DHPM treatment samples and hydrating sample.