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当前位置: 首页 > 文章 > 超高压结合酶法消减南美白对虾虾仁的致敏性 食品科学 2016,37 (24) 16-20
Position: Home > Articles > Enzymatic Allergen Elimination from the Shrimp Litopenaeus vannamei under Ultra-High Pressure FOOD SCIENCE 2016,37 (24) 16-20

超高压结合酶法消减南美白对虾虾仁的致敏性

作  者：
贾莹;胡志和
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;超高压结合酶法;胰蛋白酶;致敏性消减
摘  要：
以南美白对虾虾仁为原料,研究超高压结合酶法对虾仁致敏性的消减效果。将南美白对虾去头、尾、壳、肠线后,采用超高压法和超高压结合酶法消减其致敏性,用间接酶联免疫吸附法检测致敏性消减效果,确定消减条件。结果表明:采用超高压法处理最佳条件为压力600 MPa、温度40℃、保压时间30 min,此条件下消减率为45.66%;超高压结合胰蛋白酶法最佳条件为压力200 MPa、温度40℃、保压时间30 min、胰蛋白酶加酶量3 000 U/mg,此条件下消减率为95.27%。由此可见,超高压法对虾仁致敏性有消减作用,超高压结合酶法对虾仁致敏性消减的效果更好。
译  名：
Enzymatic Allergen Elimination from the Shrimp Litopenaeus vannamei under Ultra-High Pressure
作  者：
JIA Ying;HU Zhihe;Tianjin Key Laboratory of Food and Biotechnology,College of Biotechnology and Food Science,Tianjin University of Commerce;
关键词：
Litopenaeus vannamei;;combined ultra-high pressure and enzymatic treatments;;trypsin;;allergen elimination
摘  要：
The aim of this research was to determine the synergistic effect of ultra-high pressure and enzymatic treatments on allergen elimination from shelled shrimp(Litopenaeus vannamei).Fresh shrimp were treated by ultra-high pressure alone and in combination with enzymatic digestion after removing head,tail,shell,and digestive tract.The allergenicity of the treated samples was examined by indirect enzyme-linked immunosorbent assay(ELISA).Results showed that the highest percentage of allergen elimination of 45.66% was obtained by single ultra-high pressure treatment under 600 MPa at 40 ℃ for 30 min,and it was increased to 95.27% by combining ultra-high pressure treatment under 200 MPa for 30 min at 40 ℃,enzyme dosage 3 000 U/mg with trypsin hydrolysis.Therefore,the allergenicity of shelled L.vannamei could be eliminated by ultra-high pressure treatment,and better effect could be achieved by combination with enzymatic hydrolysis.

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