不同改性方法对蛋清粉致敏性与功能性的影响

Effect of Different Modification Methods on Immunogenicity and Function of Egg White Powder

本文研究了热处理、糖基化、超声、超声预处理结合糖基化复合改性以及复合改性后再模拟体外消化对蛋清粉致敏性和功能性的影响。结果表明:热处理和超声改性均会增加蛋清粉的致敏性,分别提高了12.77%和20.84%;糖基化改性和复合改性后其致敏性分别降低了29.08%和43.9%,复合改性再模拟体外消化后致敏性进一步降低,最高降低了52.76%。热处理不能有效改善蛋清粉的功能性,而超声可以增强其乳化性能;糖基化后,蛋清粉的溶解性、乳化性能、抗氧化活性等功能性均得到不同程度的改善;复合改性后功能性有了更大提升,并且经消化后抗氧化活性显著增强。这说明复合改性可以更全面显著的改良产品品质,且经人体消化后仍能保持甚至提升。

The effects of heat treatment, glycosylation modification, ultrasonic modification, ultrasonic pretreatment with glyeosylation modification and in vitro digestion after composite modification on the immunogenieity and functionality of egg white powder were studied.The results showed that compared with the original sample,the imnmnogenicity caused by egg white powder increased after heat treatment, the maximum increased was 12.77%. Compared with the heat treatment sensitization increased to a greater degree after ultrasonic modification, the maximum increased was 20.84%.Sensitization of egg white powder reduced to some extent after glycosylation modification, the maximum reduction was 29.08%. However, sensitization occurred a greater decrease after composite modification,the maximum reduction was 43.9% , sensitization further reduced after composite modified simulated digestion in vitro, the maximum reduction was 52.76% .At the same time, the functionality of egg white powder could not improve through the heat treatment effectively, while the ultrasonic treatment could effectively improved the emulsifying properties.The functionality of solubility, emulsification and antioxidant activity was improved in different degree by glycosylation modification, the functionality was improved greatly after composite modification, and the antioxidant activity was significantly enhanced after digested.This showed that the composite modification could improve the quality of products more comprehensively and more effectively, and could still maintain or even improve after digestion.