超高压处理对乳蛋白结构和致敏性的改善作用

Effect of Ultra-High Pressure Treatment on Structure and Allergenicity of Milk Protein

采用超高压处理对乳蛋白浓缩物(MPC)进行改性,研究其对乳蛋白结构和致敏性的影响。MPC采用不同压力(300,400,500 MPa)各处理10 min,结果表明:随着处理压力的升高,游离巯基含量显著降低,表面疏水性显著升高,且处理压力越高,变化程度越大;经超高压处理后,MPC的β-折叠含量显著升高,β-转角和无规则卷曲含量降低;经过500 MPa/10 min超高压处理后,MPC的可消化性显著提高,致敏性显著降低。超高压处理对MPC可消化性和致敏性的改善作用与其结构变化相关。

In this study,the effect of high hydrostatic pressure on the properties of milk protein concentrate(MPC)was evaluated.Results showed that the free sulfhydryl content decreased significantly and the surface hydrophobicity increased with the pressure increasing up to 500 MPa.The content ofβ-sheet increased significantly while the content ofβ-turn and random structure decreased.Sodium dodecyl sulfate polyacrylamide gel electrophoresis before and after simulating gastrointestinal revealed that high hydrostatic pressure at 500 MPa for 10 min enhanced the digestibility of MPC.High hydrostatic pressure treatment significantly reduced the immunogenicity ofβ-lactoglobulin.The changes of digestibility and immunogenicity of MPC might be related to the structural change induced by high hydrostatic pressure treatment.