食品科学2012，Vol.33Issue(3)：68-71,4.
超高压结合酶法消减南美白对虾虾肉中的过敏原
Allergen Elimination from Litopenaeus vannamei Meat by Ultra-high Pressure Treatment Coupled with Papain Hydrolysis
谢丹丹 1胡志和 1薛璐 1张博洋1
作者信息
- 1. 天津市食品生物技术重点实验室,天津商业大学生物技术与食品科学学院,天津300134
- 折叠
摘要
Abstract
The aim of this study was to investigate the synergistic effect of ultra-high pressure treatment and papain hydrolysis on allergen elimination from the meat of Litopenaeus vannamei. Fresh Litopenaeus vannamei was homogenized after removing the head, tail, shell, and catgut. Three methods, ultra-high pressure treatment, ultra-high pressure treatment followed by papain hydrolysis and simultaneous ultra-high pressure treatment and papain hydrolysis were used to eliminate allergens from the Litopenaeus vannamei homogenate. Indirect ELISA was used to evaluate the results of allergen elimination and the optimal conditions for allergen elimination were explored. The results showed that the optimal conditions for allergen elimination by ultrahigh pressure treatment were 200 MPa, 35 min and 40 ℃. Under these conditions, the optical density at 492 nm （OD492m） after the reaction between antibody and treated Litopenaeus vannamei homogenate was 0.1986. The optimal conditions for ultra-high pressure treatment followed by papain hydrolysis were substrate concentration of 10 g/mL, hydrolysis temperature of 60℃ and enzyme-to-substrate ratio of 1：200, resulting in an OD492nm of 0.0487. The optimal conditions for simultaneous ultra-high pressure treatment in the presence of papain were 300 MPa, 35 min and 40 ℃, which revealed an OD492nm of 0.0516. Based on the above studies, ultra-high pressure treatment is effective for allergen elimination from Litopenaeus vannamei, but inferior to ultra-high pressure treatment followed by papain hydrolysis and ultra-high pressure treatment in the presence of papain.关键词
南美白对虾/超高压结合酶法/过敏原消减/酶联免疫Key words
Litopenaeus vannamei： ultra-high treatment coupled with papain hydrolysis： allergen elimination/ELISA分类
轻工纺织引用本文复制引用
谢丹丹,胡志和,薛璐,张博洋..超高压结合酶法消减南美白对虾虾肉中的过敏原[J].食品科学,2012,33(3):68-71,4.
