乳业科学与技术
乳業科學與技術
유업과학여기술
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
2012年
1期
1-3
,共3页
β-乳球蛋白%抗过敏%十二烷基磺酸钠-聚丙烯酰胺凝胶电泳%间接竞争酶联免疫吸附
β-乳毬蛋白%抗過敏%十二烷基磺痠鈉-聚丙烯酰胺凝膠電泳%間接競爭酶聯免疫吸附
β-유구단백%항과민%십이완기광산납-취병희선알응효전영%간접경쟁매련면역흡부
β-1actoglobulin%anti-allergy soduim dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE)%indirect competition enzyme-linked immunosorbent assay (ELISA)
通过十二烷基磺酸钠-聚丙烯酰胺凝胶电泳与间接竞争酶联免疫吸附法研究不同种类糖与乳清蛋白发生美拉德反应后对β-乳球蛋白致敏性的影响。结果显示:五碳糖效果好于六碳糖,单糖效果好于多糖,加热后热降解的多糖效果好于热稳定的多糖;综合褐变率与抑制率,低聚木糖对风味的影响较小,褐变率显示低聚木糖对感官影响较小,且降低致敏性效果较好。
通過十二烷基磺痠鈉-聚丙烯酰胺凝膠電泳與間接競爭酶聯免疫吸附法研究不同種類糖與乳清蛋白髮生美拉德反應後對β-乳毬蛋白緻敏性的影響。結果顯示:五碳糖效果好于六碳糖,單糖效果好于多糖,加熱後熱降解的多糖效果好于熱穩定的多糖;綜閤褐變率與抑製率,低聚木糖對風味的影響較小,褐變率顯示低聚木糖對感官影響較小,且降低緻敏性效果較好。
통과십이완기광산납-취병희선알응효전영여간접경쟁매련면역흡부법연구불동충류당여유청단백발생미랍덕반응후대β-유구단백치민성적영향。결과현시:오탄당효과호우륙탄당,단당효과호우다당,가열후열강해적다당효과호우열은정적다당;종합갈변솔여억제솔,저취목당대풍미적영향교소,갈변솔현시저취목당대감관영향교소,차강저치민성효과교호。
In our current study, SDS-PAGE and indirect ELISA were both used to investigate the effect of Maillard reaction between whey protein and different sugars on the allergenicity of β-lactoglobulin. It was indicated that better results were achieved when pentose instead of hexose, a monosaccharide instead of a polysaccharide or a thermo-instable polysaccharide instead of a thermostable one was used to react with whey protein. Xyololigosaccharide had less effect on the flavor of Maillard reaction products, resulted in a lower browning rate, and was more effective in reducing the allergenicity of β -lactoglobulin.