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投稿时间：2021-01-18
投稿时间：2021-01-18
中文摘要: 为探究食品热加工过程中糖基化产物对蛋白质致敏性的影响，该文模拟3种不同加工条件,制备β-伴大豆球蛋白的糖基化产物，利用β-伴大豆球蛋白致敏模型，对糖基化产物的致敏性进行评价，并探讨β-伴大豆球蛋白结构变化与致敏性的关系。检测小鼠过敏症状评分、体重、免疫球蛋白E（immunoglobulin E，IgE）、组胺、类胰蛋白酶以及接枝度、内源荧光性和二级结构。结果表明，与低温糖基化产物和蒸煮糖基化产物相比，高压灭菌糖基化产物的结构变化最显著，引起小鼠致敏反应最弱。
Abstract:To explore the effects of glycosylation products on the allergenicity of proteins during food thermal processing，three different processing conditions were simulated to prepare β -conglycinin glycosylation products.Using a β -conglycinin allergy mouse model，the allergenicity of the glycosylation products was evaluated，and the relationship between the structure of β -conglycinin and allergenicity was examined.The analysis of the allergy symptom score，body weight，levels of immunoglobulin E （IgE），histamine，tryptase，grafting degree，endogenous fluorescence，and secondary structure.The result showed that compared with lowtemperature glycosylation products and cooking glycosylation products，the structural changes of glycosylation products prepared under autoclaving conditions were the most notable，resulting in them possessing the weakest allergenicity.
keywords: β-conglycinin different processing conditions glycosylation products protein structure allergenicity
文章编号：202110001 中图分类号： 文献标志码：
基金项目:国家重点研发计划课题（2016YFD0400401）
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