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Position: Home > Articles > Combination of Protein Solubilization and Denaturation under High Hydrostatic Pressure to Reduce the Allergenicity of Shelled Shrimp FOOD SCIENCE 2018 (5) 113-120

蛋白溶出与变性结合消减虾仁致敏性

作  者：
王星璇;胡志和;柳澜昱;王丽娟;薛璐;吴子健
单  位：
天津商业大学生物技术与食品科学学院天津市食品生物技术重点实验室
关键词：
南美白对虾;超高静压;蛋白溶出;蛋白变性;致敏性
摘  要：
以南美白对虾虾仁为原料,采用高压下蛋白溶出与变性相结合的方法消减虾仁致敏性。在室温下采用不同压力(0.1~900.0 MPa)处理虾仁,确定适合虾仁蛋白溶出和变性的压力条件,并以虾仁蛋白致敏性的消减效果为指标确定虾仁的处理条件。结果显示,在200.0 MPa下保压处理30 min,有利于虾仁蛋白的溶出;当压力大于等于500.0 MPa时,可引起虾仁蛋白的变性;当压力在600.0 MPa时,虾仁蛋白的致敏性最小。将虾仁在200.0 MPa下处理30 min后,再用600.0 MPa处理30 min,虾仁的致敏性消减率大于80%。因此,高压处理可消减虾仁的致敏性,采用适合蛋白溶出与变性相结合的压力处理,能够提高虾仁致敏性消减效果。
译  名：
Combination of Protein Solubilization and Denaturation under High Hydrostatic Pressure to Reduce the Allergenicity of Shelled Shrimp
作  者：
WANG Xingxuan;HU Zhihe;LIU Lanyu;WANG Lijuan;XUE Lu;WU Zijian;Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science,Tianjin University of Commerce;
关键词：
Pacific white shrimp;;high hydrostatic pressure;;protein solubilization;;protein denaturation;;allergenicity
摘  要：
The objective of this work was to reduce the allergenicity of Pacific white shrimp meat by combination of protein solubilization and denaturation induced by high hydrostatic pressure(HHP) treatment. The shelled shrimp was treated at different pressures(0.1–900.0 MPa), and the suitable conditions for protein solubilization and denaturation were determined. The results showed that pressurization at 200.0 MPa for 30 min was beneficial to the solublization of shrimp protein; at pressures ≥ 500.0 MPa, protein denaturation occurred; the minimum allergenicity of shelled shrimp was obtained at 600.0 MPa pressure. The allergenicity was reduced by over 80% after sequential treatment for 30 min at 200.0 MPa, followed by another 30 min at 600.0 MPa. Therefore, the allergenicity of shelled shrimp can be reduced by HHP treatment, and the effect can be enhanced by combination of protein solubilization and denaturation at the appropriate pressure.

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