摘要
加工方式影响花生蛋白的致敏性。本实验系统的研究了中国传统花生制品(水煮和油炸花生)和美国常食用的烘烤花生致敏性的差异,并比较了不同蛋白提取缓冲溶液对花生致敏蛋白提取效率的影响。结果表明:不同花生制品在不同的缓冲溶液中蛋白提取效率不同,水煮和油炸并没有较烘烤方式降低致敏蛋白的数量,而降低花生蛋白的致敏性。因此加工方式并不是导致中国花生过敏发病率低的主要原因。
Cooking methods seem to decrease the allergenicity of peanut. This study was to investigate： （i） the effects of buffer composition on peanut allergens extraction efficiency, （ii） the effects of cooking methods on peanut allergenicity. The relative contents of major peanut allergens of various buffers were quantified by SDS-PAGE densitometry, The capability of IgE （immunoglobulin E） bound to the different peanut preparations （fried, boiled and roasted） was detected with ELISA, In result, different buffers lead to different extraction efficiency for total protein and Ara h 1, and no significant difference was observed for Ara h 3. The IgE binding capability of different processed peanuts was significantly different when extracted with PBS 7,6, but not with Urea buffer, Therefore, cooking methods may not explain the reason for the lower prevalence of peanut allergy in China.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第11期207-210,共4页
Food Science
关键词
花生过敏
加工方式
ARA
H1
缓冲溶液
致敏性
peanut allergy
cooking methods
Ara hi
buffer composition
allergenicity
