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| 不同处理方法对虾过敏蛋白分子量及抗原性的影响 | |
| 引用本文： | 董晓颖,高美须,潘家荣,张春红,王志东,李淑荣.不同处理方法对虾过敏蛋白分子量及抗原性的影响[J].核农学报,2010,24(3):548-554. |
| 作者姓名： | 董晓颖 高美须 潘家荣 张春红 王志东 李淑荣 |
| 作者单位： | 1. 沈阳农业大学,辽宁沈阳110161;中国农业科学院农产品加工研究所,北京,100193 2. 中国农业科学院农产品加工研究所,北京,100193 3. 沈阳农业大学,辽宁沈阳,110161 |
| 基金项目： | 国家自然科学基金项目，农业部农业公益性行业科研专项经费项目 |
| 摘 要： | 本文研究不同处理方法对虾过敏蛋白分子量及抗原性的影响。利用酶解、超高压、微波3种方法处理虾过敏蛋白,利用SDS-PAGE对虾过敏蛋白分子量大小进行测定,用OPA法对各种酶解条件下蛋白质的水解度进行测定,间接竞争ELISA法测定各种处理后过敏蛋白抗原性的变化。结果表明蛋白酶处理后虾过敏蛋白特征条带消失,而经超高压和微波处理的分子量大小没有变化;间接竞争ELISA检测表明三种处理均会导致虾过敏蛋白致敏性不同程度降低或消失。 |
| 关 键 词： | 虾过敏原 超高压 微波 酶解 分子量 抗原性 |
EFFECTS OF DIFFERENT TREATMENTS ON MOLECULAR WEIGHT AND ANTIGENICITY OF SHRIMP ALLERGENIC PROTEIN |
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| DONG Xiao-ying,GAO Mei-xu,PAN Jia-rong,ZHANG Chun-hong,WANG Zhi-dong,LI Shu-rong.EFFECTS OF DIFFERENT TREATMENTS ON MOLECULAR WEIGHT AND ANTIGENICITY OF SHRIMP ALLERGENIC PROTEIN[J].Acta Agriculturae Nucleatae Sinica,2010,24(3):548-554. | |
| Authors: | DONG Xiao-ying GAO Mei-xu PAN Jia-rong ZHANG Chun-hong WANG Zhi-dong LI Shu-rong |
| Institution: | 1.Shenyang Agricultural University, Liaoning, Shenyang 110161; 2.Institute of Agro-food Science and Technology，Chinese Academy of Agricultural Sciences，Beijing 100193 |
| Abstract: | The effects of different treatments on molecular weight and antigenicity of shrimp allergy protein were studied. Enzymolysis, ultra-high pressure and microwave treatments were used to process the shrimp allergenic protein. Molecular weight, hydrolysis degree and the change of allergenic protein antigenicity were investigated by SDS-PAGE, OPA method and indirect competitive ELISA, respectively. The results showed that molecular weight does not change after ultra-high pressure and microwave treatment, but shrimp allergy protein band disappeared after protease treatment. The indirect competitive ELISA analysis showed that the antigenicity of protein decreased or disappeared after the all three treatments. |
| Keywords: | shrimp allergenic protein ultra-high pressure microwave enzyme hydrolysis molecular weight antigenicity |
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