【作者】 刘萌； 刘思寒； 刘红； 张凌晶； 曹敏杰； 李岩； 刘光明；

【Author】 Liu Meng;Liu Sihan;Liu Hong;Zhang Lingjing;Cao Minjie;Li Yan;Liu Guangming;College of Food and Bioscience Engineering,Jimei University;Xiamen maternal and child health hospital;

【机构】 集美大学食品与生物工程学院； 厦门市妇幼保健院；

【摘要】 原肌球蛋白(tropomyosin,TM)是甲壳类水产品中的泛过敏原,多数研究表明生鲜水产品中TM稳定性较高且耐消化,但对加工后食物中TM的研究较少。本研究以拟穴青蟹为原料,采用含盐缓冲液提高高压处理后青蟹肌肉中TM的溶出率;利用等电点沉淀技术实现加工后青蟹肌肉中TM的富集,简化提取流程。采用SDS-PAGE、免疫印迹、灰度分析等方法对加工后食品基质中TM提取结果进行分析。含盐缓冲液提取后,青蟹肌肉中TM的溶出率提高了36.16%,经等电点沉淀技术提取后,TM条带的灰度值占比提高了1.63倍,杂质条带显著减少,实现了加工后复杂食品基质中TM的快速提取。研究表明盐浓度-等电点沉淀技术联用可在短时间内提取复杂食品基质中的过敏原,可为加工后水产品中过敏原的提取提供理论依据。更多还原

【Abstract】 Tropomyosin(TM) is a pan-allergen in crustacean products.Most studies have shown that TM is stabilization and resistant to digestion in fresh aquatic products,but less research focused on TM in processed foods.In this work,to improve the extracting rate of TM from Scylla paramamosain after high pressure,the salt buffer was used to dissolve the crab muscle;to improve the dissolution rate,the isoelectric precipitation technique was used to enrich the TM in the muscle of the crab,and the extraction process was simplified.The results of TM extraction in the processed food matrix were analyzed by SDS-PAGE,immunoblotting and gray scale analysis.The research showed that the dissolution efficiency of TM improved 36.16% after the salt-containing buffer was extracted,the proportion of the gray value of the TM band was increased by 1.63 times,and the impurity bands were significantly reduced after the isoelectric precipitation technique being employed.Rapid extraction of TM from complex food matrices after processing.The method which based on salt concentration-isoelectric point precipitation technology can improve the allergen extraction efficiency in complex food matrices in a short time.The results can provide theoretical basis for the extraction of allergens in processed aquatic products.更多还原