摘要
虾类加工过程能够改变虾类过敏原的结构和性质,从而影响其致敏活性。实验选取麦芽糖、葡萄糖等还原糖,与虾过敏原进行美拉德反应,通过检测虾过敏原蛋白的分子量、赖氨酸含量及免疫活性的变化,研究美拉德反应对虾过敏原免疫活性的影响。SDS-PAGE结果表明,美拉德反应使虾过敏原分子量增高,但赖氨酸含量的变化没有明显的规律性;而不同的还原糖对虾过敏原免疫活性的影响不同,葡萄糖使虾过敏原免疫活性降低约10%,麦芽糖能够使虾过敏原的免疫活性降低60%。实验表明,在合适的条件下,美拉德反应能够有效降低虾过敏原的免疫活性。
The influence of Maillard reaction on the activity of shrimp allergen was studied.Shrimp allergens could change the structure and nature in its processing, which could affect its allergenity activity.Thus, some kinds of reducing sugar such as maltose and glucose reacted with the shrimp allergen for different time.Then,the molecular weight,the amount of lysine and the immunoactivity of the allergen were determined to study the influence of Maillard reaction on the shrimp allergen. SDS-PAGE results showed that molecular weight of the allergen increased,but the amount of the lysine of the allergen didn＇ t show any change regularly.Yet, different reducing sugars showed different influence on the immunoactivity of the allergen,and it was proved that glucose decreased the immunoactivity of the allergen by 10%, and maltose decreased it by 60%. It was concluded that Maillard reaction could decrease the immunoactivity of the shrimp allergen in suitable conditions.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第1期79-81,84,共4页
Science and Technology of Food Industry
基金
国家“十一五”科技支撑计划(2006BAD02A27)
