酶法消减花生浆中两种主要过敏蛋白的研究

Enzymolysis Conditions for Alleviating Tow Important Allergic Proteins of Peanut Pulp

花生是一种重要的食物过敏原来源,含有很多种致敏蛋白质,其中Ara h1和Ara h2是过敏原性最强的。这极大地影响花生过敏者的生活质量甚至威胁生命安全,因此研究如何消减花生过敏原性至关重要。通过单因素以及正交试验的方法,并以双抗夹心酶联免疫吸附法检测致敏性消减效果,得到复合蛋白酶制剂消减花生过敏原性的最优条件为,碱性蛋白酶∶中性蛋白酶∶木瓜蛋白酶∶风味酶为的体积比为2∶2∶1∶1、酶用量4%、酶解温度60℃、pH值7.0、酶解时间4 h,在此条件下花生浆中Ara h1和Ara h2的平均消减率为92.91%。

Peanut is an important source of food allergen and contains many sensitizing proteins,of which Ara h1 and Ara h2 are the most allergenic.This greatly influences the living quality and even threatens the life safety of people who are peanut allergy,and therefore,it's essential to evaluate how to reduce the allergenicity of peanut.Single factor experiment and orthogonal experiment designation were used,and double-antibody sandwich enyme-linked immunosorbent assay(ELISA)was used to evaluate allergen-alleviation effects,results showed that the optimal condition(alcalase∶neutrase∶papain∶flavorzyme=2∶2∶1∶1,enzyme dosage was 4%,the temperature 60℃,pH 7.0 and reaction time 4 h)for reducing peanut allergen by complex enzymic reaciton was obtained;the mean allergen-alleviation ratio of Ara h1and Ara h2 in peanut pulp was 92.91%,under this condition.