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当前位置: 首页 > 文章 > 动态高压微射流对蛋清蛋白致敏性及体外消化的影响 农业机械学报 2017 (6) 312-318
Position: Home > Articles > Effect of Dynamic High-pressure Microfluidization on Egg White Protein Allergenicity and Digestibility Transactions of the Chinese Society for Agricultural Machinery 2017 (6) 312-318

动态高压微射流对蛋清蛋白致敏性及体外消化的影响

作  者：
迟玉杰;李胤楠;赵英
单  位：
东北农业大学食品学院
关键词：
蛋清蛋白;致敏性;体外消化;动态高压微射流
摘  要：
为研究动态高压微射流(Dynamic high-pressure microfluidization,DHPM)处理对蛋清蛋白(Egg white protein,EWP)致敏性、消化性的影响,分别选取40、80、120、160、200 MPa压力对EWP进行处理,通过模拟体内消化过程,测定EWP的水解度和消化率,采用ELISA法测定EWP的致敏性,采用SDS-PAGE、圆二色谱和荧光光谱等技术方法测定EWP结构特性的改变,同时分析EWP表面巯基含量变化。结果表明,80~200 MPa的DHPM处理均可明显降低EWP的致敏性,尤其在120 MPa条件下,EWP的Ig E结合率降低了63.7%,消化后水解产物的Ig E结合率降低了93.5%。同时,EWP的消化水解效率及蛋白质消化率明显提高(P<0.05)。在结构特性方面,经DHPM处理(80~200 MPa)的EWP分子量没有明显变化,而其表面疏水性和表面巯基含量明显提高(P<0.05),荧光强度增强,α-螺旋向β-折叠转化,表明EWP的致敏性降低及消化性的升高与DHPM处理改变蛋白质原有二级、三级和四级结构特性相关。综上可知,DHPM处理可以作为一种降低EWP致敏性及提高其消化效率的技术手段。
译  名：
Effect of Dynamic High-pressure Microfluidization on Egg White Protein Allergenicity and Digestibility
作  者：
CHI Yujie;LI Yinnan;ZHAO Ying;College of Food Science,Northeast Agricultural University;
关键词：
egg white protein;;allergenicity;;in vitro digestion;;dynamic high-pressure microfluidization
摘  要：
Aiming to investigate the effects of DHPM treatment on allergenicity, digestibility and structures of EWP,EWP was processed under a continuous pressure array of 40 MPa,80 MPa,120 MPa,160 MPa and 200 MPa.After DHPM treatment,the degree of hydrolysis and digestibility of EWP was evaluated by in vitro digestion test,the allergenicity was measured by ELISA assay,and changes in molecular weight and conformational structure of EWP were characterized by SDS-PAGE, circular dichroism spectrum and fluorescence spectra.The results showed that DHPM treatment with pressure ranging from 80 MPa to 200 MPa could significantly reduce the allergenicity of EWP,especially at120 MPa.The Ig E-binding of DHPM treated EWP and its hydrolysates were reduced by 63.7% and93.5%,respectively.Meanwhile,the molecular weight distributions of DHPM treated EWP were not changed.However,the DHPM treatment contributed to an increase in relative fluorescence intensity,but the spectral peaks shift was not observed.At the same time,the surface hydrophobicity and free sulfydryl group content of EWP were significantly increased after DHPM treatment(80 ~ 200 MPa) compared with native EWP,and some α-helices were destroyed and converted to β-sheets and random coils,indicating that the secondary and tertiary structures of EWP were changed.It was found that the reduction of antigenicity was correlated with the changes in the structure and epitopes of the allergenic protein.Thus the content of α-helices was decreased with the reduction in antigenicity,suggesting that Ig E-binding epitopes might be located in the α-helices structure of EWP.Moreover, hydrolysis efficiency and digestibility in vitro of EWP were markedly increased through the DHPM treatment(80 ~ 200 MPa).These results suggested that DHPM can be adopted as an important physical modification method for EWP of hypoallergenic and improving digestibility.The research can provide theoretical basis for the development of low sensitivity egg white products and their applications in food industry.

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