食品工业科技2012，Vol.33Issue(19)：72-75,4.
不同酶处理对鸡蛋清中卵白蛋白致敏性的影响
Effect of enzymatic proteolysis by different enzyme on the antigenicity of ovalbumin in egg white
摘要
Abstract
Five different enzymes,including papain,trpsin,neutral protease,flavourzyme and animal proteolytic enzymes,were chosen for hydrolyzing the egg white after having determined their optimal processing parameters by single factors experiment.By using SDS-PAGE and competitive indirect ELISA,the investigation focused on comparing the effect of enzymatic proteolysis by aforementioned enzymes on the degradation and antigenicity of ovalbumin in egg white.The results showed that papain,neutral protease and animal proteolytic enzymes did better in the degradation of ovalbumin,and papain and neutral protease could achieve the best antigenicity reduction rate of 57.8% and 49.6% separately,the others were just near 30%.Therefore,these two enzymes can be worth of being used for further study of producing nonallergenic egg food.关键词
蛋白酶水解/鸡蛋清/卵白蛋白/脱敏/间接竞争ELISAKey words
enzymatic proteolysis/egg white/ovalbumin/reducing antigenicity/competitive indirect ELISA分类
轻工纺织引用本文复制引用
毕井辉,汪何雅,钱和,黄颖..不同酶处理对鸡蛋清中卵白蛋白致敏性的影响[J].食品工业科技,2012,33(19):72-75,4.基金项目
“十二五”国家科技支撑计划 （）
