加工方式对发酵面团中小麦醇溶蛋白抗原性的影响
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农业农村部动物免疫学重点实验室开放课题 (PKLA20170606)


Effects of Processing Methods on the Antigenicity of Wheat Gliadin in Fermented Dough
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    摘要:

    本文研究了加工方式对发酵面团中小麦醇溶蛋白抗原性的影响。利用SDS-PAGE和双抗体夹心法ELISA研究热加工(热蒸、烘烤、微波、高温高压)、冷处理(液氮、速冻机速冻)和非热加工(静态超高压、辐照、脉冲强光、臭氧和超声波)对发酵面团中小麦醇溶蛋白抗原性的影响。结果表明:100 MPa超高压处理时,发酵面团中小麦醇溶蛋白抗原性显著增加(P<0.05),增加了61.84%;热蒸、微波、高温高压、辐照(7 kGy和10 kGy)、臭氧熏蒸(60 min)、脉冲强光和超声波处理均能显著降低发酵面团中小麦醇溶蛋白的抗原性(P<0.01),其中以微波处理和高温高压处理的脱敏效果最好(P<0.01),分别降低了62.63%和61.47%;烘烤、速冻等处理发酵面团时,小麦醇溶蛋白的抗原性没有发生显著变化(P>0.05)。这说明适当的加工方式可作为食物过敏安全控制的有效手段,可为脱敏食品的生产提供有效参考。

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    In the paper, the effect of processing methods on the antigenicity of wheat gliadin in fermented dough was studied. The effects of hot processing (hot steaming, baking, microwave, high temperature and high pressure), cold treatment (liquid nitrogen, quick freezing machine) and non-thermal processing (static ultra high pressure, irradiation, pulse glare, ozone fumigation and ultrasonic) on the antigenicity of wheat gliadin in fermented dough were studied by SDS-PAGE and double antibody sandwich ELISA. The results showed that the antigenicity of wheat gliadin in the fermented dough increased significantly at 100 MPa (P<0.05), an increase of 61.84%; Hot steaming, microwave, high temperature and high pressure, irradiation (7, 10 kGy), ozone fumigation, pulsed light and ultrasonic treatment all significantly reduced the antigenicity of wheat gliadin in fermented dough (P<0.01). Among them, the desensitization effect by microwave and high temperature and high pressure was the best (P<0.01), and the antigenicity was reduced by 62.63% and 61.47%, respectively. When the fermented dough was processed by baking, quick freezing, etc. the antigenicity of wheat gliadin did not change significantly (P>0.05). This shows that appropriate processing methods can be used as an effective means of food allergy safety control, and can provide an effective reference for the production of desensitized food.

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王娜;孟利军;黄忠民;艾志录;李娜;张改平.加工方式对发酵面团中小麦醇溶蛋白抗原性的影响[J].中国食品学报,2021,21(3):138-145

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  • 在线发布日期: 2021-04-19
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