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Position: Home > Articles > Elimination of Allergens in South American Shrimp by Protease Hydrolysis FOOD SCIENCE 2010,31 (17) 263-266

南美白对虾蛋白质酶解产物过敏原消减效果研究

作  者:
王丽娟;胡志和;周汛;陈照丽;吴海明
单  位:
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
关键词:
南美白对虾;胰蛋白酶;木瓜蛋白酶;菠萝蛋白酶;过敏实验
摘  要:
采用胰蛋白酶、木瓜蛋白酶和菠萝蛋白酶分解南美白对虾的蛋白质,以消减其中的蛋白质过敏原;应用全身过敏反应和离体回肠平滑肌过敏性收缩实验模型,对该工艺蛋白酶酶解产物的致敏性进行评价。结果显示,3种蛋白酶的虾蛋白酶解产物所致的全身过敏反应均明显减轻(与虾蛋白组比较,0.01
译  名:
Elimination of Allergens in South American Shrimp by Protease Hydrolysis
作  者:
WANG Li-juan1,2,HU Zhi-he1,2,ZHOU Xun2,CHEN Zhao-li2,WU Hai-ming2 (1.Tianjin Key Laboratory of Food Technology,Tianjin 300134,China;2.College of Biotechnology and Food Science,Tianjin University of Commerce,Tianjin 300134,China)
关键词:
South American white shrimp;trypsin;papain;bromelain;hypersensitive test
摘  要:
In order to eliminate the allergens in South American shrimp,proteases such as trypsin,papain and bromelain were individually used to hydrolyze South American shrimp proteins.General immunity experiments in allergic guinea pigs and allergic contraction experiments of isolated ileum were used to evaluate the allergenicity of hydrolysates.The results showed that hydrolysates from South American shrimp proteins digested by each of the three proteases could result in an obvious attenuation of general allergic reactions (Compared with the group of South American shrimp protein,0.01

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