典型热加工对花生致敏蛋白及其免疫反应性的影响

被引:5
作者
李颖超
钱和
孙秀兰
汪何雅
崔燕
杜超
夏秀华
机构
[1] 江南大学食品科学与工程学院
关键词
花生; 过敏; 致敏蛋白; 免疫反应性;
D O I
10.13386/j.issn1002-0306.2015.05.011
中图分类号
TS201.21 [];
学科分类号
083201 ;
摘要
通过免疫学方法检测了花生制品加工过程中几种典型热加工方式对花生致敏蛋白的免疫反应性的影响。结果表明:烘焙、水煮、油炸和高温高压处理均使花生可溶性蛋白含量显著降低;随之,处理后样品中蛋白提取物的免疫反应性也显著下降,其中高温高压处理最为显著;热处理对花生致敏蛋白Ara h 2的溶解性及免疫反应性的影响较小,而对Ara h1和Ara h 3的影响则比较明显。
引用
收藏
页码:95 / 98
页数:4
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