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取决于水分的冷血预处理增强了在花生中热处理期间的过敏原 Ara h 1 减少

Kuan-Chen Hsieh¹, Kuan-Chen Cheng², Yuwen Ting¹

¹Institute of Food Science and Technology, National Taiwan University, No. 1, Sec. 4, Roosevelt Rd., Taipei, Taiwan.

|August 9, 2025

概括

内部湿度显著增强大气冷等离子体 (ACP) 透到花生中,导致主要的花生过敏原Ara h 1的减少. 这表明ACP是一种可行的预处理方法,可以减少食物过敏.

科学领域:

食品科学食品科学食品科学
减少过敏原的减少
血技术是一项技术.

背景情况:

食物过敏,特别是花生过敏,影响全球数百万人.
大气冷等离子体 (ACP) 通过改变蛋白质结构来减少过敏原.
由于其在像花生这样的固体食品中的透深度,ACP的有效性受到限制.

研究的目的:

调查内部水分在增强ACP透和降低花生中的过敏原中的作用.
在不同的湿度条件下,量化主要的花生过敏原Ara h 1的降解.

主要方法:

含水量为0%-30%的生花生被处理为ACP.
使用西布洛特和ELISA量化Ara h 1水平.
分析了蛋白质结构,微观结构和血反应性物种.

主要成果:

在水分含量和Ara h 1降解之间观察到强烈的正相关性 (R2 = 0.997).
结构和微观结构的变化,以及更高的反应性物种,在再生水和新鲜花生中被发现.
经过ACP处理,降低了Ara h1的热稳定性;随后的/沸进一步降低了过敏原含量,达到0.6%和0.3%.

结论:

内部湿度显著提高了ACP的透率和降解花生过敏原的有效性.
ACP是一种有前途的预处理技术,可以减少花生过敏性.
含水量是优化基于ACP的过敏原减少策略的关键因素.

关键词:

过敏原稳定性过敏原稳定性一个小时的时间.大气中的冷等离子体.内部微观结构内部微观结构透透透的意思蛋白质结构的修改蛋白质结构的修改热处理是一种热处理.

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