蚕蛹油和蚕蛹蛋白组成及潜在过敏原分布研究

为了进一步加强蚕蛹的综合利用,以鲜蚕蛹为原料,对蚕蛹油中脂肪酸组成和不同溶解特性蛋白的等电点、相对含量和亚基组成进行研究,并进一步分析了潜在过敏原在不同蛋白中的分布。结果表明:蚕蛹油中不饱和脂肪酸相对含量为60. 83%,其中油酸相对含量最高,为35. 43%。鲜蚕蛹蛋白中不溶性蛋白相对含量最高,为53. 00%,亚基分布在27~85 k Da之间;水溶性蛋白占23. 63%,等电点为3. 8,亚基分布在25~85 k Da之间;碱溶性蛋白占19. 73%,等电点为4. 4,亚基分布在13~29 k Da之间;盐溶性蛋白占2. 58%,等电点为2. 0,亚基分布在15~35 k Da之间;醇溶性蛋白仅占1. 06%,等电点为4. 2,亚基分布在12 k Da和20 k Da附近。过敏原分布研究表明:水溶性、醇溶性、盐溶性、碱溶性蛋白和不溶性蛋白中分别检出6、8、8、12种和3种过敏原,其相对含量分别为1. 33%、25. 64%、1. 21%、17. 93%和9. 86%。过敏原含量较多的蛋白须经过相关脱敏处理方可应用于食品工业。

Compositions of silkworm pupa oil and protein and potential allergen distribution

To further strengthen the comprehensive utilization of silkworm pupa,using fresh silkworm pupa as raw material,the fatty acid composition of silkworm pupa oil and the isoelectric point,relative content and subunit composition of silkworm pupa proteins with different solubility characteristics were studied. Furthermore,the potential allergen distributions in different proteins were also analyzed. The results showed that the relative content of unsaturated fatty acids in silkworm pupa oil was 60. 83%,in which the content of oleic acid was the highest( 35. 43%). The relative content of insoluble protein in silkworm pupa protein was the highest( 53. 00%),showing a subunit distribution in 27-85 kDa;the water-soluble protein accounted for 23. 63% and the isoelectric point was 3. 8,showing a subunit distribution in25-85 k Da;the alkali-soluble protein accounted for 19. 73% and the isoelectric point was 4. 4,showing a subunit distribution in 13-29 kDa;the salt-soluble protein accounted for 2. 58% and the isoelectric point was 2. 0,showing a subunit distribution in 15-35 kDa;the alcohol-soluble protein only accounted for 1. 06% and the isoelectric point was 4. 2,showing subunits distribution mainly in about 12 k Da and 20 kDa. Allergen distribution studies showed that the water-soluble,alcohol-soluble,salt-soluble,alkali-soluble and insoluble protein contained six,eight,eight,twelve and three kinds of allergens respectively,and their relative contents were 1. 33%,25. 64%,1. 21%,17. 93% and 9. 86% respectively. Proteins with high levels of allergens must be desensitized before being used in the food industry.