超高压处理对大豆蛋白致敏原P34免疫活性的影响研究

Effects of ultra-high pressure on the allergenicity of soybean protein P34

摘要: 利用SDS-聚丙烯酰胺凝胶电泳（SDS-PAGE）、Western-Blot和ELISA法研究了超高压处理不同压力及保压时间对大豆蛋白致敏原P34免疫活性的影响。结果表明:超高压处理能够降低大豆分离蛋白中大豆蛋白致敏原P34的致敏性。蛋白浓度为5%的大豆分离蛋白溶液的最佳处理条件为压强600MPa、处理时间20min,该条件下大豆蛋白致敏原P34的致敏性降低了21.69%。

Abstract: Effects of pressure and dwell time of ultra-high pressure on the allergenicity of soybean protein P34 was studied using SDS-PAGE electrophoresis, Western-Blot and ELISA methods. The results showed that the immune activity of soybean protein P34 decreased after dealed with Ultra-high pressure. The optimum condition of 5% soybean isolate solution was pressure 600 MPa, 20min. Under this condition the allergenic activity decreased 21.69%.