凡纳滨对虾过敏原酶法消减技术的研究

以凡纳滨对虾为研究对象，用胰蛋白酶、木瓜蛋白酶对凡纳滨对虾虾肉水解，消减其过敏原。通过间接酶联免疫吸附实验对过敏原消减情况进行检测，以492nm 波长处的OD 值为指标确定最佳水解条件。结果表明：胰蛋白酶最佳水解条件为：pH8.0、酶与底物质量比1:100、水解温度45℃、底物质量浓度5g/100mL、水解时间3h，水解物OD 值为0.085；木瓜蛋白酶最佳水解条件为pH6.5，酶与底物质量比1:100、水解温度为60℃、底物质量浓度5g/100mL、水解时间3h，水解物OD 值为0.049。

Enzymatic Elimination of Allergens in Litopenaeus vannamei

To eliminate the allergens in Litopenaeus vannamei, the meat of this shrimp was hydrolyzed separately with trypsin and papain, and their respective hydrolysis conditions were optimized for achieving minimum optical density at 492 nm (OD492 nm) in the indirect ELISA determination of allergen elimination. The optimal conditions for trypsin hydrolysis were determined as follows: pH 8.0; enzyme/substrate mass ratio 1:100; hydrolysis temperature 45 ℃; substrate concentration 5 g/100 mL; and hydrolysis duration 3 h, and the resultant OD492 nm value was 0.085. pH of 6.5, enzyme/substrate mass ratio of 1:100, hydrolysis temperature of 60 ℃, substrate concentration of 5 g/100 mL and hydrolysis duration of 3 h were found optimal for papain hydrolysis, and the minimum OD492 nm value under these conditions was as low as 0.049.