碱性蛋白酶对β-伴大豆球蛋白抗原性的影响

Effect of alcalase on the antigenicity of β-conglycinin

选用碱性蛋白酶处理大豆分离蛋白,间接竞争ELISA法测定水解物中β-伴大豆球蛋白的抗原性,响应面法优化降低β-伴大豆球蛋白抗原抑制率的最佳工艺条件。结果表明,碱性蛋白酶可以显著降低β-伴大豆球蛋白的抗原性,在一定程度上,水解度与β-伴大豆球蛋白抗原抑制率呈负相关关系。碱性蛋白酶在酶解时间40 min、加酶量3 000 U/g、温度55℃、p H 8.5条件下,β-伴大豆球蛋白抗原抑制率为33.48%,比大豆蛋白降低了64.16%。SDSPAGE结果显示,β-伴大豆球蛋白基本被酶解成小分子量肽段。

Alcalase was used to hydrolyze soy protein. Indirect competitive ELISA was used to determine the antigenicity of β-conglycinin in hydrolysates, and response surface methodology was applied to optimize the hydrolysis conditions. The results showed that alcalase reduced the antigenicity of β-conglycinin significantly, and the antigenicity had negative correlation with the degree of hydrolysis to a certain degree. Under the conditions of hydrolysis time 40 min, enzyme dosage 3 000 U/g, temperature 55 ℃ and pH 8.5, the antigen inhibition rate of β-conglycinin in hydrolyzates was 33.48%, which was reduced by 64.16% compared with that of soybean protein isolate. The results of SDS-PAGE showed that β-conglycinin in soy protein was hydrolyzed into low molecular weight peptides.