不同加工处理方式对蛋清致敏的影响

Influence of Different Processings on Egg White’s Antigenicity

DOI：

中文关键词: 蛋清 脱敏 酶解

英文关键词: egg white desensitization enzymatic hydrolyzation

基金项目:教育部优秀人才计划项目(NCET-07-0379);国家“十一五”科技支撑计划项目(2007BAQ00075)

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中文摘要:

为开发低致敏性蛋清制品,用不同的蛋白水解酶和非蛋白氧化酶及常规加热法处理蛋清。结合酶联免疫技术评价测定,发现在适宜条件下用菠萝蛋白酶处理,蛋清致敏性降低约79.63%,葡萄糖氧化酶(GOD)处理能使蛋清致敏性降低25.92%,高温加热处理(121℃,10 min)可使样品致敏性降低约20.4%。

英文摘要:

In order to have low antigentic egg white product,different enzymes like proteolytic enzymes and non-proteolytic oxidase as well as normal heating applications were utilized to treat egg white.Results of enzyme-liked-immunosorbent assay indicated that egg white treated with bromelain reduced 79.63% of its antigenicity,glucose oxidase and pasteurization(121 ℃,10 min) caused its antigenicity reduced 25.92% and 20.4% respectively.

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