摘要
为获得低致敏的婴儿配方食品原料,对乳蛋白中的主要过敏原在水解过程中抗原抑制率的变化情况进行研究。采用间接竞争ELISA法检测水解过程中主要过敏蛋白——β-乳球蛋白(β-LG)、酪蛋白和牛血清白蛋白(BSA)的抗原抑制率的变化情况。结果表明:胰蛋白酶水解的最适条件为温度45℃,E/S0.5%,水解时间1h。在此水解条件下乳蛋白的总致敏性降低最多,其中β-乳球蛋白下降(55.93±3.63)%,酪蛋白下降(90.53±5.27)%和牛血清白蛋白下降(57.44±5.02)%。用胰蛋白酶水解乳蛋白可获得低致敏性的婴儿配方食品原料。
For the purpose of gaining ingredient with low allergy risk for infant formula food, the change of antigen inhibition rate of milk protein during the hydrolysis was researched and the change of antigen inhibition rate of main allergic protein（13-LG,Casein and BSA） were determinated by indirect competition ELISA in this paper. The result indicated that the optimum condition of tryspin hydrolysis was 45 ℃, E/S was 0.5% and hydrolysed 1 h by comparing the change of milk antigen inhibition ratio in proteolysis. Under this condition, the total allergy of milk protein was degraded most, in which, B-LG, CN and BSA, respectively degraded （55.93±3.63）%, （90.53±5.27）% and （57.44±5.02）%. So low allergy ingredient used for infant formula food could be gained by tryspin hydrolysis.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2009年第5期49-54,共6页
Journal of Chinese Institute Of Food Science and Technology
