食品科学 ›› 2014, Vol. 35 ›› Issue (4): 6-10.doi: 10.7506/spkx1002-6630-201404002

• 工艺技术 • 上一篇    下一篇

高压结合酶法消减南美白对虾虾仁致敏性

张 悦,胡志和*,谢丹丹,吴子健,薛 璐,李 洋   

  1. 天津商业大学生物技术与食品科学学院,天津市食品生物技术重点实验室,天津 300134
  • 收稿日期:2013-07-16 修回日期:2014-01-02 出版日期:2014-02-25 发布日期:2014-03-17
  • 通讯作者: 胡志和 E-mail:huzhihe1008@yahoo.com.cn
  • 基金资助:

    国家自然科学基金面上项目(31271841)

Reducing Allergenicity of Penaeus vannamei Shelled Fresh Shrimp by High Static Pressure in Combination with Enzyme Treatment

ZHANG Yue, HU Zhi-he*, XIE Dan-dan, WU Zi-jian, XUE Lu, LI Yang   

  1. Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science,
    Tianjin University of Commerce, Tianjin 300134, China
  • Received:2013-07-16 Revised:2014-01-02 Online:2014-02-25 Published:2014-03-17
  • Contact: Zhi-He HU E-mail:huzhihe1008@yahoo.com.cn

摘要:

以南美白对虾虾仁为原料,研究高压结合酶法对虾仁过敏原致敏性的消减作用。将南美白对虾去头去尾去壳去肠线后,采用超高压法和高压结合酶法消减其致敏性,用间接酶联免疫吸附法检测致敏性消减效果,确定消减条件。结果表明:采用超高压法处理,在压力100 MPa、温度25 ℃、保压时间15 min的条件下,虾仁过敏原的致敏性降低了67.09%,且与处理过程中蛋白溶出量有关;采用高压结合酶法处理,在盐水质量浓度1 g/100 mL、酶与虾仁质量比1∶130、压力450 MPa、温度40 ℃、保压时间55 min的条件下,虾仁过敏原的致敏性降低了86.58%。由此可见,高压处理对虾仁过敏原的致敏性有消减作用,高压结合酶法的消减效果更好。

关键词: 南美白对虾, 高压法结合酶法, 木瓜蛋白酶, 过敏原消减

Abstract:

This study examined the effects of high static pressure in combination with enzymatic digestion on reducing the
allergenicity of fresh shrimp (Penaeus vannamei). The fresh shrimp was treated by high static pressure in combination with
enzymatic digestion after the head, tail, shell, and catgut were removed. Indirect enzyme-link immunosorbent assay was used
to evaluate its allergenicity-reducing effect under established experimental conditions. Results showed that when shelled
fresh shrimp was treated at 100 MPa for 15 min at 25 ℃, the allergenicity was reduced by 67.09%, and this effect was
related to the quantity of dissolved protein. When shelled fresh shrimp was soaked in 1 g/100 mL salt solution, digested with
papain at a ratio 1:130 of papain to shrimp, vacuumed, and then treated at 450 MPa for 55 min at 40 ℃, the allergenicity
was reduced by 86.58%. These results showed that the allergenicity of shelled fresh shrimp could be reduced by high static
pressure treatment, and a superior effect was achieved by combination with enzyme digestion.

Key words: Penaeus vannamei, highstatic pressure in combination with enzyme treatment, papain, reducing allergenicity

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