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根据结构分析,对用高水静压处理的乳清蛋白的潜在抗原性和功能性质进行研究

Xin-Xin Yu¹, Xiao-Hui Wang¹, Sheng-Ao Zhang¹

¹Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China; Department of Food Science, Northeast Agricultural University, Harbin 150030, PR China.

Food research international (Ottawa, Ont.)

|October 7, 2023

概括

高水静压 (HHP) 处理显著降低了乳清蛋白分离物 (WPI) 中的β-乳糖球蛋白 (β-LG) 抗原性. 这种食品加工技术还通过改变蛋白质结构来增强抗氧化活性和乳液稳定性.

科学领域:

食品科学与技术食品科学与技术
蛋白质化学蛋白质化学
生物物理化学生物物理化学

背景情况:

高水静压 (HHP) 是一种用于保存的非热食品加工方法.
乳清蛋白分离物 (WPI) 含有β-乳糖球蛋白 (β-LG),是一种潜在的过敏原.
了解HHP对β-LG结构和功能的影响对于食品应用至关重要.

研究的目的:

调查HHP对WPI中β-LG抗原性的影响.
分析HP引起的WPI结构变化.
评估HHP对WPI的乳化和抗氧化特性的影响.

主要方法:

与酶相关的免疫吸收试验 (ELISA) 使用单克隆抗体检测β-LG抗原性.
分析二次结构 (α-螺旋,β-片,β-转) 和表面疏水性 (H0).
评估乳化特性和抗氧化活性.

主要成果:

HHP治疗 (100-600 MPa) 显著降低了β-LG抗原性.
压力>300 MPa诱导了分子聚合,二硫化物键的形成,以及增加了表面的疏水性.
α-螺旋和β-转含量增加,而β-板含量随着压力增加而减少.
观察到提高了蛋白质消化能力,抗氧化特性和乳液稳定性.

结论:

在WPI中,HHP加工有效降低了β-LG的过敏性.
由HHP引起的结构修改改善了WPI的功能性质,包括抗氧化能力和乳化.
高性乳制品是一种有前途的技术,用于开发低过敏性和功能性的乳制品成分.

关键词:

抗原性是一种抗原性.具有抗氧化特性具有抗氧化特性高水静压的高水静压压力结构结构是一个结构.乳清蛋白分离剂乳清蛋白分离剂

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