食品科学 ›› 2013, Vol. 34 ›› Issue (9): 267-270.doi: 10.7506/spkx1002-6630-201309054

• 生物工程 • 上一篇    下一篇

豆粕酶解过程中蛋白质分子亚基组成及其抗原性变化

王章存,李乐静,袁道强,崔胜文,赵学伟,王吉中,胡金强   

  1. 郑州轻工业学院食品与生物工程学院,河南 郑州 450002
  • 收稿日期:2012-09-20 修回日期:2013-03-16 出版日期:2013-05-15 发布日期:2013-05-07
  • 通讯作者: 王章存 E-mail:dwzhc@163.com

Changes in Molecular Subunit Composition and Allergenicity of Soybean Proteins during Enzymatic Hydrolysis

WANG Zhang-cun,LI Le-jing,YUAN Dao-qiang,CUI Sheng-wen,ZHAO Xue-wei,WANG Ji-zhong,HU Jin-qiang   

  1. School of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China
  • Received:2012-09-20 Revised:2013-03-16 Online:2013-05-15 Published:2013-05-07
  • Contact: WANG Zhang-cun E-mail:dwzhc@163.com

摘要:

采用碱性蛋白酶、胰蛋白酶和木瓜蛋白酶分别水解脱脂豆粕,用SDS-PAGE分别测定水溶性酶解物和水不溶性酶解残余物中的大豆蛋白分子亚基组成,用双抗体夹心酶联免疫反应(ELISA)分别测定其抗原活性。结果表明:碱性蛋白酶和木瓜蛋白酶水解10min时,大豆7S的α’、α、β亚基和11S的酸性多肽链已基本消失,具有抗原活性的蛋白含量分别由195.90mg/g豆粕降解为90.50mg/g豆粕(碱性蛋白酶)或94.30mg/g豆粕(木瓜蛋白酶)。酶解120min时,两种酶的抗原活性去除率分别为75.70%和61.40%,而胰蛋白酶对大豆蛋白亚基和抗原性的降解效果相对较弱。

关键词: 豆粕, 酶解, 蛋白质亚基, 抗原性, ELISA

Abstract:

This study was to investigate the effects of enzymatic hydrolysis by three enzymes (alcalase, papain and trypsin)
on molecular subunit composition and allergenicity of soybean meal proteins. The molecular subunits of soybean proteins
in soluble hydrolysate and insoluble residue were analyzed with SDS-PAGE. The contents of allergenic proteins in the two
hydrolysates were measured by enzyme-linked immunosorbent assay (ELISA). The results showed that the major α’, α,
β-subunits of β-conglycinin (7S) and the acidic polypeptide of glycinin (11S) in the two hydrolysates almost disappeared
after hydrolysis for 10 min by alcalase or papain. The content of allergenic proteins was reduced from 195.90 mg/g soybean
meal to 90.50 mg/g (alcalase) and 94.30 mg/g (papain) total hydrolysates, respectively, over half of allergenicity in soybean
meal being eliminated. After 120 min hydrolysis by alcalase and papain, the rate of eliminated allergenicity was 75.70% and
61.40% respectively. Nevertheless the effect of trypsin on the molecular subunits composition and allergenic proteins was
not evident compared to alcalase and papain. The results above indicated that enzymatic hydrolysis by alcalase or papain
could efficiently reduce the allergenicity of soybean meal.

Key words: soybean meal, enzymatic hydrolysis, protein subunit, allergenicity, ELISA

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