热加工花生的蛋白分离及其过敏原纯化方法研究进展

摘要

花生不仅本身是一种营养丰富的食品,而且作为原料或配料广泛应用于食品加工中.然而花生及其制品是FAO/WHO认定的八大类食物过敏原之一,可导致严重的过敏反应,通常伴随终身,甚至危及生命.不同地区的人们食用花生的加工方式不同,其花生过敏的患病率也有所不同,热加工是花生的主要加工方式,因此各类热加工导致的花生致敏性变化成为研究热点.过敏原蛋白的分离作为花生热加工研究中的重要步骤,也变得十分重要.本文主要对常见的3种热加工花生(水煮、油炸和烘烤)中的花生蛋白分离及其过敏原纯化的方法研究进行综述.现有的花生热加工研究中蛋白分离技术主要是通过溶剂浸提;而过敏原纯化技术主要是借助层析法,根据各组分在物理化学性质上的差异进行纯化;此外还可以根据最终研究目的的不同采用其他的辅助方法达到分离纯化效果.通过对现有分离纯化方法进行了解和比较,可为热加工花生过敏原蛋白的分离纯化甚至进一步的分析检测提供理论参考和指导.%Peanut is broadly used in food industry as a kind of nutritious food,and an ingredient in processed foods as well.However,peanut and its products are one of the eight major food allergens decided by FAO/WHO which may cause a severe allergic reaction,which is often associated with life,even life-threatening.Different thermal forms in different areas lead to different allergy rates around the world.Thermal processing peanut as a dispose form,has attracted a lot of people to do research on the potential sensitization.Separation of peanut allergens is an important procedure in the research of peanut thermal processing.This paper focused on separation of peanut protein and purification of allergens from thermal processing peanut,including boiling,frying and roasting.Extraction solvent is the main factor for protein separation,and chromatography method is the main factor for allergen purification based on the difference of physicochemical property among components.Based on the comparing and understanding of the existing purification method,the paper can give theoretical reference and guidance for the further analysis of the separation and purification of the thermal peanut allergens protein.