| 降低烘烤花生致敏性的蛋白酶筛选 |
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| 引用本文： | 丛艳君,薛文通.降低烘烤花生致敏性的蛋白酶筛选[J].北京工商大学学报(自然科学版),2010,28(5):24-28. |
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| 作者姓名： | 丛艳君 薛文通 |
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| 作者单位： | 1. 北京工商大学,化学与环境工程学院,北京,100048
2. 中国农业大学,食品科学与营养工程学院,北京,100083 |
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| 摘 要： | 花生经过烘烤后致敏性增强,水解是降低过敏原致敏性最有效的方法,研究的目的在于筛选有效降低烘烤花生致敏性的蛋白酶.结果表明:Alcalase蛋白酶脱敏效果最好,胃蛋白酶作用效果最不明显.水解效率高的Alcalase、Flavorzyme、Protamex和Protease M蛋白酶两两组合水解花生蛋白,较之单酶水解情况,水解度提高显著,但是花生致敏性降低并不明显,因此研究中Alcalase碱性蛋白酶是降低烘烤花生致敏性的最佳用酶.
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| 关 键 词： | 烘烤花生 致敏性 蛋白酶 水解 |
DECREASING THE ALLERGENICITY OF
ROASTED PEANUT BY HYDROLYSIS |
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| CONG Yan-jun and XUE Wen-tong.DECREASING THE ALLERGENICITY OF
ROASTED PEANUT BY HYDROLYSIS[J].Journal of Beijing Technology and Business University:Natural Science Edition,2010,28(5):24-28. |
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| Authors: | CONG Yan-jun and XUE Wen-tong |
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| Institution: | CONG Yan-jun1,XUE Wen-tong2(1.College of Chemical , Environmental Engineering,Beijing Technology , Business University,Beijing 100048,China,2.College of Food , Nutritional Engineering,China Agricultural University,Beijing 100083,China) |
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| Abstract: | Hydrolysis was commonly used to reduce the allergenicity of peanut which could be increased by roasting.Seven proteases of food grade,including Alcalase,Protamex,solid Papain,Neutrase,Flavorzyme,Protease M and Pepsin,were selected to hydrolyze roasted peanut protein,and the allergenicity of hydrolytes was determined by ELISA method.The results indicated that the Alcalase had the highest deallergization effect,whereas the pepsin had no significant deallergization effect.The combination of two enzymes such as... |
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| Keywords: | roasted peanut allergenicity protease hydrolysis |
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