不同处理方法对蛋清蛋白免疫原性及结构的影响

doi:10.7506/spkx1002-6630-20210623-267

食品科学 ›› 2022, Vol. 43 ›› Issue (15): 93-100.doi: 10.7506/spkx1002-6630-20210623-267

• 食品工程 • 上一篇

不同处理方法对蛋清蛋白免疫原性及结构的影响

王晨，马艳秋，张梓湘，张龙媛，迟玉杰，迟媛

（1.东北农业大学食品学院，黑龙江哈尔滨 150030；2.东北农业大学工程学院，黑龙江哈尔滨 150030）

发布日期:2022-08-30
基金资助:
现代农业产业技术体系建设专项（CARS-40-K25）

Effects of Different Processing Methods on the Immunogenicity and Structure of Egg White Protein

WANG Chen, MA Yanqiu, ZHANG Zixiang, ZHANG Longyuan, CHI Yujie, CHI Yuan

(1. College of Food Science, Northeast Agricultural University, Harbin 150030, China;2. College of Engineering, Northeast Agricultural University, Harbin 150030, China)

Published:2022-08-30

摘要/Abstract

摘要： 为研究降低蛋清蛋白免疫原性的有效方法，分别采用微波、酶解、微波协同酶解对蛋清蛋白进行处理，采用酶联免疫吸附试验测定蛋清蛋白的免疫原性，并利用十二烷基硫酸钠-聚丙烯酰胺凝胶电泳、傅里叶变换红外光谱、荧光光谱及紫外光谱等对蛋清蛋白结构进行表征。结果表明，微波700 W/20 s处理和碱性蛋白酶水解后蛋清蛋白免疫原性分别降低了50.81%和55.83%，而微波协同酶解后免疫原性进一步降低，最高降低了67.48%。经不同方法处理后十二烷基硫酸钠-聚丙烯酰胺凝胶电泳条带均发生变化；荧光光谱分析结果表明，3 种方法处理使氨基酸微环境发生改变；利用傅里叶变换红外光谱进一步分析发现，不同方法处理的蛋清蛋白二级结构向无序方向转变，蛋白的二、三级结构均发生改变；此外，蛋清蛋白的表面疏水性均有所升高。说明蛋清蛋白免疫原性降低与不同方法处理改变蛋白质原有的结构特性相关。综上，微波协同酶解更有效地降低了蛋清蛋白致敏性，蛋清蛋白结构的变化与其免疫原性有关。

关键词: 蛋清蛋白；微波协同酶解；免疫原性；结构

Abstract: In order to find an effective method to reduce the immunogenicity of egg white protein, the immunogenicity of egg white protein was determined by enzyme-linked immunosorbent assay (ELISA) and its structural characterization was carried out by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), Fourier transform infrared (FTIR) spectroscopy, fluorescence spectroscopy and ultraviolet (UV) spectroscopy after being treated by microwave, enzymatic hydrolysis or microwave-assisted enzymatic hydrolysis. The results showed that microwave treatment at 700 W for 20 s and alkaline protease hydrolysis decreased the immunogenicity of egg white protein by 50.81% and 55.83%, respectively. A more pronounced effect was observed with microwave-assisted enzymatic hydrolysis, decreasing the immunogenicity of egg white protein by up to 67.48%. The SDS-PAGE band pattern changed after each treatment. Fluorescence spectroscopic results demonstrated that the three treatments could alter the microenvironment of amino acid residues. FTIR spectra indicated the transformation of the secondary structure of egg white protein to a disordered conformation and changes in both secondary and tertiary structures. In addition, the surface hydrophobicity increased after the treatments. These results suggested that the reduction in the immunogenicity of egg white protein may be related to its structural change. Microwave-assisted enzymatic hydrolysis is more effective than either alone in reducing the immunogenicity of egg white protein.

Key words: egg white protein; microwave-assisted enzymatic hydrolysis; immunogenicity; structure

中图分类号:

TS253.1

王晨，马艳秋，张梓湘，张龙媛，迟玉杰，迟媛. 不同处理方法对蛋清蛋白免疫原性及结构的影响[J]. 食品科学, 2022, 43(15): 93-100.

WANG Chen, MA Yanqiu, ZHANG Zixiang, ZHANG Longyuan, CHI Yujie, CHI Yuan. Effects of Different Processing Methods on the Immunogenicity and Structure of Egg White Protein[J]. FOOD SCIENCE, 2022, 43(15): 93-100.

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不同处理方法对蛋清蛋白免疫原性及结构的影响

Effects of Different Processing Methods on the Immunogenicity and Structure of Egg White Protein

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