食品科学2018，Vol.39Issue(3)：49-54,6.DOI:10.7506/spkx1002-6630-201803008
晒干处理对花生过敏原蛋白潜在致敏性的影响
Effect of Sun-Drying on Potential Allergenicity of Peanut Allergens
摘要
Abstract
Peanut is one of the eight major food allergens, and its allergic reaction is usually life-long. The drying is an essential step of peanut processing. In the present study, peanut allergens were extracted and studied after drying in the sun with or without shells. The amounts and compositions of peanut allergens were measured by the Kjeldahl method, bicinchoninic acid method and sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Besides, the structural change of peanut proteins was characterized by circular dichroism, ultraviolet scanning spectroscopy, and the potential allergenicity of allergens was quantified by serum immunoglobulin E (IgE) binding capacity. The results showed that after sun-drying, IgE binding capacity of peanut proteins increased significantly. The secondary structure of peanut proteins dried with shells was more orderly than that of peanut proteins dried without shells, with the tertiary structure being more compact. The peanut proteins dried with shells had higher potential allergenicity, which may be due to their loose structure.关键词
晒干处理/花生蛋白/潜在致敏性/过敏原Key words
sun-drying treatment/peanut protein/potential allergenicity/allergen分类
轻工纺织引用本文复制引用
常雪娇,李坤,张英,陈红兵,吴志华..晒干处理对花生过敏原蛋白潜在致敏性的影响[J].食品科学,2018,39(3):49-54,6.基金项目
国家高技术研究发展计划(863计划)项目(2013AA102205) （863计划）
国家自然科学基金面上项目(31771924 （）
31660446) （）
江西省主要学科学术和技术带头人资助计划项目(20172BCB22003) （20172BCB22003）
南昌大学食品科学与技术国家重点实验室目标导向课题(SKLF-ZZA-201612) （SKLF-ZZA-201612）
南昌大学食品科学与技术国家重点实验室自主探索项目(SKLF-ZZB-201514) （SKLF-ZZB-201514）
