食品科学2017，Vol.38Issue(5)：32-37,6.DOI:10.7506/spkx1002-6630-201705006
超声处理对大豆7S蛋白潜在致敏性的影响
Effect of Ultrasonic Treatment on the Potential Allergenicity of Soybean 7S Globulin
摘要
Abstract
Soybean 7S globulin was modified by ultrasonic treatment,and the changes in its in vitro digestibility,and the antigenicity and potential allergenicity of its digestion products were evaluated.Results showed that the 7S globulin was resistant to saliva and gastric juice,but it was easy to be digested in the duodenum after ultrasonic processing 300 W for 80 min.The antigenicity assessed by in vitro IgG binding showed that the antigenicity of the digestion products increased firstly but then decreased as the ultrasonic processing time (0-120 min) increased,reaching the lowest level at 100 min.The potential allergenicity assessed by in vitro IgE binding exhibited an initial increase followed by a decrease with ultrasonic processing time up to 120 min,reaching the lowest level at 80 min.These results suggest that soybean 7S globulin with ultrasonic processing for 80 min has a lower potential allergenicity.关键词
大豆7S蛋白/超声/体外消化性/抗原性/潜在致敏性Key words
soybean 7S globulin/ultrasonic/in vitro digestibility/antigenicity/potential allergenicity分类
轻工纺织引用本文复制引用
邓涵,祖琴琴,朱杰瑞,杨安树,陈红兵..超声处理对大豆7S蛋白潜在致敏性的影响[J].食品科学,2017,38(5):32-37,6.基金项目
国家高技术研究发展计划(863计划)项目(2013AA102205) （863计划）
国家自然科学基金地区科学基金项目(31460439) （31460439）
江西省科技厅对外科技合作计划项目(20142BDH80002) （20142BDH80002）
江西省青年科学家培养对象计划项目(20122BCB23006) （20122BCB23006）
江西省科技厅知识产权局项目(20143BBM26107) （20143BBM26107）
