超高压结合酶法消减南美白对虾虾仁的致敏性

以南美白对虾虾仁为原料,研究超高压结合酶法对虾仁致敏性的消减效果。将南美白对虾去头、尾、壳、肠线后,采用超高压法和超高压结合酶法消减其致敏性,用间接酶联免疫吸附法检测致敏性消减效果,确定消减条件。结果表明:采用超高压法处理最佳条件为压力600 MPa、温度40℃、保压时间30 min,此条件下消减率为45.66%;超高压结合胰蛋白酶法最佳条件为压力200 MPa、温度40℃、保压时间30 min、胰蛋白酶加酶量3 000 U/mg,此条件下消减率为95.27%。由此可见,超高压法对虾仁致敏性有消减作用,超高压结合酶法对虾仁致敏性消减的效果更好。

Enzymatic Allergen Elimination from the Shrimp Litopenaeus vannamei under Ultra-High Pressure

The aim of this research was to determine the synergistic effect of ultra-high pressure and enzymatic treatments on allergen elimination from shelled shrimp (Litopenaeus vannamei). Fresh shrimp were treated by ultra-high pressure alone and in combination with enzymatic digestion after removing head, tail, shell, and digestive tract. The allergenicity of the treated samples was examined by indirect enzyme-linked immunosorbent assay (ELISA). Results showed that the highest percentage of allergen elimination of 45.66% was obtained by single ultra-high pressure treatment under 600 MPa at 40 ℃ for 30 min, and it was increased to 95.27% by combining ultra-high pressure treatment under 200 MPa for 30 min at 40 ℃, enzyme dosage 3 000 U/mg with trypsin hydrolysis. Therefore, the allergenicity of shelled L. vannamei could be eliminated by ultra-high pressure treatment, and better effect could be achieved by combination with enzymatic hydrolysis.