超声处理对大豆7S蛋白潜在致敏性的影响

摘要

利用超声波改性处理大豆7S蛋白,并评估超声处理产物体外消化性及消化产物抗原性和潜在致敏性的变化.结果表明,7S蛋白耐唾液、胃液消化,但其在300 W超声处理80 min后易被十二指肠消化;进一步利用体外免疫球蛋白(immunoglobulin,Ig)G结合能力评估消化产物抗原性的强弱,超声处理7S蛋白后,随着超声处理时间(0～120 min)的延长,其消化产物的抗原性总体上呈现先升高后降低的趋势,在超声100 min时,消化产物的抗原性最低;利用体外IgE结合能力评估其潜在致敏性,随超声处理时间(0～120 min)的延长,大豆7S蛋白消化产物的IgE结合能力呈现先升高后降低的趋势,超声80 min时,其消化产物IgE结合能力最低.研究结果表明超声80 min具有降低大豆7S蛋白潜在致敏性的作用.%Soybean 7S globulin was modified by ultrasonic treatment,and the changes in its in vitro digestibility,and the antigenicity and potential allergenicity of its digestion products were evaluated.Results showed that the 7S globulin was resistant to saliva and gastric juice,but it was easy to be digested in the duodenum after ultrasonic processing 300 W for 80 min.The antigenicity assessed by in vitro IgG binding showed that the antigenicity of the digestion products increased firstly but then decreased as the ultrasonic processing time (0-120 min) increased,reaching the lowest level at 100 min.The potential allergenicity assessed by in vitro IgE binding exhibited an initial increase followed by a decrease with ultrasonic processing time up to 120 min,reaching the lowest level at 80 min.These results suggest that soybean 7S globulin with ultrasonic processing for 80 min has a lower potential allergenicity.