选取冻干、烘干、虾丸化以及油炸4种加工弋处理刀额新对虾,通过检测可溶性蛋白、主要过敏原含量和免疫活性的变化以及体外模拟消化实验,分析加工方式对虾类过敏原免疫活性及抗酶解能力的影响.结果表明经过不的加工处理后,分子量为35ku左右的主要过敏原蛋白仍然存在,免疫印迹显示其免疫活性有不同程度的下降,其中虾丸化处理对免疫活性的降低程度最大,达87%,冻干处理的影响最小,仅达6.8%;而主要过敏原蛋白抗酶解能力变化不明显.结论:不同的加工方式对虾过敏原活性的降低有比较大的差异,但对于抗酶解能力影响不大.%Shrimp proteins have been recognized as an important source of food allergens. The objective of this study was to analyze the immunocompetence and digestion stability of shrimp allergen after different processings. In this study, four processing methods were chosen to investigate their impacts on the immunocompetence of shrimp allergen, which included lyophilizing, drying, frying and gelation. After four different processings, the total proteins and content of the major allergen were profiled by sodium dodecyl sulfate polyacrylamide gel electrophoresis ( SDS-PAGE). The changes of immunocompetence of shrimp allergen were determined by Western-blotting and ELISA. In the meantime, vitro enzymatic digestion was adopted to compare the ability of anti-enzyme changes of the processed shrimps. The results showed that the major allergen protein was still present in all of the total proteins of shrimps. However,based on the results of Western-blotting and ELISA, the immunocompetence of the allergen protein was all reduced after the four processings. In addition,different processings had different impact on the immunocompetence. Among these four methods,shrimp gelation had the best reducing effect towards immunocompetence of shrimp allergen, which could reduce 87% of the immunocompetence, while frying and drying could reduce 56% and 85% of the immunocompetence respectively. Nevertheless, lyophilizing has little effect on reducing the immunocompetence. The results of vitro enzymatic digestion showed that the ability of anti-enzyme had zero difference during processing. It is concluded that the reduction of immunological competence after different processings varies widely, but the ability of anti-enzyme had zero difference.
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