论文部分内容阅读
目的优化豆芽蛋白酶水解的条件,并探讨其致敏性的变化。方法利用Alcalase 2.4L碱性蛋白酶水解豆芽蛋白,以水解度为评价指标,根据单因素实验优化豆芽蛋白的酶水解条件,并通过IgG、IgE的结合实验评估酶解产物潜在致敏性的变化。结果酶水解豆芽蛋白的优化工艺条件:底物浓度为8%、酶与底物比(E/S)为1:20(m:m)、酶解时间为4 h。豆芽蛋白酶水解产物的抗原性低于大豆蛋白酶解产物的抗原性,但豆芽蛋白水解产物的IgE结合能力高于大豆蛋白酶解产物的IgE结合能力。结论大豆经过发芽处理后再用Alcalase2.4L轻度水解能有效降低大豆蛋白的潜在致敏性。
Objective To optimize the conditions of bean sprout protease hydrolysis and to investigate the changes of its sensitization. Methods Hydrolyzation of sprouts protein by Alcalase 2.4L alkaline protease was used to evaluate the degree of hydrolysis. The enzymatic hydrolysis conditions of sprouts protein were optimized according to single factor experiments. The potential allergenicity of the hydrolyzate was evaluated by IgG and IgE binding assay. Results The optimum conditions of enzymatic hydrolysis of sprouts were substrate concentration of 8%, enzyme / substrate ratio of 1:20 (m: m) and hydrolysis time of 4 h. The antigenicity of the bean sprout protease hydrolyzate is lower than the antigenicity of the soy protein hydrolyzate, but the IgE binding ability of the bean sprout proteolysate is higher than the IgE binding ability of the soy protein hydrolyzate. Conclusion Soybean germinated with mild hydrolysis of Alcalase 2.4L can effectively reduce the potential allergenicity of soybean protein.