| 超高压对风味蛋白酶酶解大豆分离蛋白中P34免疫活性的影响 |
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| 引用本文： | 郑环宇,邵红梅,赵丹丹,白小娟,朱秀清,韩建春,刘天一.超高压对风味蛋白酶酶解大豆分离蛋白中P34免疫活性的影响[J].食品科学,2015,36(13):95-100. |
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| 作者姓名： | 郑环宇 邵红梅 赵丹丹 白小娟 朱秀清 韩建春 刘天一 |
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| 作者单位： | 1.东北农业大学 国家大豆工程技术研究中心，黑龙江 哈尔滨 150028；2.东北农业大学食品学院，
黑龙江 哈尔滨 150030；3.黑龙江省大豆技术开发研究中心，黑龙江 哈尔滨 150030 |
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| 摘 要： | 研究超高压对风味蛋白酶处理大豆分离蛋白（soybean protein isolate，SPI）中致敏原P34免疫活性的影响。并对脱敏后的SPI功能特性进行了研究。结果表明：超高压处理对风味蛋白酶消除SPI中致敏原P34具有促进作用，将消除P34致敏性的酶解时间由120 min缩短到了60 min。超高压联合风味蛋白酶酶解脱敏的SPI溶解性、黏度、保水性、吸油性、乳化性和乳化稳定性、起泡性和泡沫稳定性都比单纯酶酶解的SPI明显提高。
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| 关 键 词： | 大豆 致敏蛋白 P34 超高压 酶解 |
Effect of Ultra-High Pressure on Allergenicity of Soybean Protein P34 and Functional Properties of Soybean Protein Isolate |
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| ZHENG Huanyu,SHAO Hongmei,ZHAO Dandan,BAI Xiaojuan,ZHU Xiuqing,HAN Jianchun,LIU Tianyi.Effect of Ultra-High Pressure on Allergenicity of Soybean Protein P34 and Functional Properties of Soybean Protein Isolate[J].Food Science,2015,36(13):95-100. |
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| Authors: | ZHENG Huanyu SHAO Hongmei ZHAO Dandan BAI Xiaojuan ZHU Xiuqing HAN Jianchun LIU Tianyi |
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| Affiliation: | 1. National Research Center of Soybean Engineering and Technology, Northeast Agricultural University, Harbin 150028, China;
2. College of Food Science, Northeast Agricultural University, Harbin 150030, China; 3. Soybean Technology Development
Research Center of Heilongjiang Province, Harbin 150030, China |
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| Abstract: | The effect of ultra-high pressure (UHP) combined with enzymatic hydrolysis on the allergenicity of P34 in
soybean protein isolate (SPI) and the functional properties of desensitized SPI was studied. The results showed that ultra-high
pressure could accelerate the hydrolysis process to eliminate the immune activity of soybean protein P34 using flavourzyme
and improve the hydrolysis efficiency by 50%. The solubility, viscosity, emulsification, water-holding capacity, oil-absorbing
capacity, emulsion stability, foaming capacity and foam stability of SPI subjected to the combined treatment of ultra-high
pressure and hydrolysis were improved obviously when compared with the latter alone. |
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| Keywords: | soybean allergenic protein P34 ultra-high pressure hydrolysis |
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