不同酶处理对鸡蛋清中卵白蛋白致敏性的影响
Effect of enzymatic proteolysis by different enzyme on the antigenicity of ovalbumin in egg white
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摘要: 选取了木瓜蛋白酶、胰蛋白酶、中性蛋白酶、风味蛋白酶和动物蛋白水解酶,并利用单因素实验,以水解度为指标,确定各种蛋白酶对蛋清蛋白最佳的酶解工艺参数。在此基础上,对蛋清蛋白进行水解,通过SDS-PAGE和间接竞争ELISA检测各蛋白酶蛋清水解液,比较各蛋白酶对蛋清中卵白蛋白抗原性降低效果。SDS-PAGE结果显示木瓜蛋白酶、中性蛋白酶和动物水解蛋白酶对卵白蛋白的降解效果较明显,胰蛋白酶和风味蛋白酶的降解效果不明显;间接竞争ELISA检测结果表明,木瓜蛋白酶和中性蛋白酶对卵白蛋白抗原性的降低作用更有效,分别达到了57.8%和49.6%,其他几种酶都在30%左右。因此可以选用木瓜蛋白酶和中性蛋白酶对研究开发脱敏鸡蛋食品做进一步研究。Abstract: Five different enzymes, including papain, trpsin, neutral protease, flavourzyme and animal proteolytic enzymes, were chosen for hydrolyzing the egg white after having determined their optimal processing parameters by single factors experiment.By using SDS-PAGE and competitive indirect ELISA, the investigation focused on comparing the effect of enzymatic proteolysis by aforementioned enzymes on the degradation and antigenicity of ovalbumin in egg white.The results showed that papain, neutral protease and animal proteolytic enzymes did better in the degradation of ovalbumin, and papain and neutral protease could achieve the best antigenicity reduction rate of 57.8% and 49.6% separately, the others were just near 30%.Therefore, these two enzymes can be worth of being used for further study of producing nonallergenic egg food.
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