中国农业科学2023，Vol.56Issue(24)：4930-4943,14.DOI:10.3864/j.issn.0578-1752.2023.24.011
加工工序对苦杏仁球蛋白免疫反应性及消化稳定性的影响
Effects of Processing Technology on the Amandin Immunoreactivity and Digestive Stability of Apricot Kernel
摘要
Abstract
[Background]In recent years,allergies have become a global health concern,and the number of allergic individuals continues to rise.Nut is one of the common origins of allergies,and apricot kernels,as a common nut containing the allergenic protein amandin,have become one of the most susceptible nuts to allergies.Therefore,allergy removal of nuts has become a research hotspot.The processing of apricot kernels generally involves procedures,such as peeling,debitterizing and drying,and there are no relevant reports on whether their allergenicity will be affected during these processing.[Objective]The aim of this study was to explore the impact of processing on the allergenicity with the allergenicity,quality and nutritional characteristics of apricot kernels as the evaluation indicators,and to optimize the processing for reducing the allergenicity of apricot kernels,thus providing the theoretical basis and technical support for the processing of low allergenic nuts products of apricot kernels.[Method]Firstly,the methods of Western blotting and ELISA were used to investigate the effects of different peeling,debitterizing and drying methods on the amandin immunoreactivity in apricot kernels.Then,the circular dichroism spectroscopy,extrinsic fluorescence spectroscopy,surface hydrophobicity and zeta potential measurements were used to study the effects of various processing methods on the structure and surface properties of amandin,and to analyze the mechanism of the immune-reactivity changes of amandin.Finally,the vitro simulation digestion experiments were conducted to investigate the digestive stability of amandin in apricot kernels before and after processing,and Western blotting analysis was conducted on the digestion products to further explore the changes in potential allergenicity of apricot kernels.[Result]In terms of allergenicity,the amandin's immunoreactivity after being peeled by the saturated hot air and blanched decreased by 8.41％and 13.15％,respectively.After being quickly debitterized by ultrasound,the amandin's immunoreactivity decreased by 6.79％.Blanching debitterizing had no significant effects on its immunoreactivity.After natural drying and hot air drying,the immune reactivity of the amandin significantly increased by 4.58％and 2.81％,respectively(P＜0.05).Based on the impact of processing on the quality and nutritional characteristics of apricot kernels,those suitable processing methods to decrease the allergenicity of apricot kernels were optimized like the saturated hot air peeling,ultrasonic rapid debitterizing and hot air drying,and the immune reactivity of apricot kernels decreased by 15.03％under the optimal conditions.In terms of the structure of amandin,the secondary structure composition,tertiary structure,surface hydrophobicity and zeta potential have undergone certain changes during the processing.Among them,the ultrasound rapid debitterizing significantly changed the tertiary structure of amandin and enhanced its surface hydrophobicity(P＜0.05),resulting in the most significant decrease in its immune reactivity.The digestive stability of the amandin after processing was significantly reduced,and the accelerated degradation rate of structures was related to the specific antigen antibody reactions in allergenic proteins,leading to a further decrease in the potential allergenicity of apricot kemels.[Conclusion]Different processing steps could affect the allergenicity of apricot kernels by changing the structure of amandin,i.e.the reasonable processing methods could be used to reduce the allergenicity of apricot kernels.关键词
苦杏仁/苦杏仁球蛋白/加工/免疫反应性/消化稳定性Key words
apricot kernel/amandin/processing/immunoreactivity/digestive stability引用本文复制引用
龙斐斐,张清安,张志华..加工工序对苦杏仁球蛋白免疫反应性及消化稳定性的影响[J].中国农业科学,2023,56(24):4930-4943,14.基金项目
陕西省2021年度重点研发计划农业领域一般项目(2021NY-163)、鄂尔多斯市科技局2022年度科技重大专项(2022EEDSKJZDZX022)、西安市科技局科技创新人才服务企业项目(2020KJRC0011)、中央高校基本科研业务费专项资金重点项目(GK202102009) （2021NY-163）
