Method for preparing low allergen shrimp base material by enzyme method

An enzymatic preparation and allergen technology, which is applied in food preparation, application, food science, etc., can solve the problems of poor food taste, destruction of allergen epitopes, and reduction of protein quality, so as to achieve the effect of eliminating allergens

Active Publication Date: 2010-06-30
天津贝罗尼生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The second is to break the amide bond and destroy the antigenic epitope of the allergen, thereby reducing the immune activity of the allergen
Lobster allergens treated with trypsin, α-chymotrypsin, protease and other three proteases lost part or all of their allergenicity, but after enzymatic treatment, bitter peptides could be produced, which reduced the quality of protein and tasted poorly
[0007] At present, the use of enzymatic method to reduce the allergen protein of sea shrimp is still in the research stage, and there is no precedent for industrial application

Method used

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  • Method for preparing low allergen shrimp base material by enzyme method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] 1. Preparation of shrimp paste

[0021] Clean the fresh Litopenaeus vannamei, remove the head and skin to obtain the shrimp meat, add 100g of water for every 10g of the shrimp meat, and use a high-speed tissue mashing machine to make the shrimp meat slurry.

[0022] 2. Papain hydrolyzes shrimp pulp and detects allergic reactions through animal experiments

[0023] (1) Preparation of hydrolyzate

[0024] The prepared shrimp pulp is heated to 60°C and kept warm. The condition of utilizing papain to hydrolyze the shrimp pulp is to add papain in a ratio of 1:100 according to the mass ratio of papain and substrate, at pH 6.5, temperature Hydrolyze at 60°C for 3 hours. Maintain the set pH value during the hydrolysis process. After the hydrolysis, the pH of the hydrolyzate was adjusted to 7.0 with sodium hydroxide solution, and then the enzyme was extinguished at 80° C. for 10 minutes to obtain papain hydrolyzate.

[0025] (2) Anaphylaxis detection

[0026] ① Systemic imm...

Embodiment 2

[0043] 1. Clean the fresh Litopenaeus vannamei, remove the head and skin to get the shrimp meat, add 100g of water for every 15g of shrimp meat, and use a high-speed tissue grinder to make shrimp meat paste.

[0044] 2. Papain hydrolyzes shrimp pulp and detects allergic reactions through animal experiments

[0045] (1) Preparation of hydrolyzate

[0046] The preparation conditions are the same as in Example 1.

[0047] (2) Anaphylaxis detection

[0048] ① The results of the systemic immune test are the same as in Table 1.

[0049] ② The results of allergic contraction test of isolated ileal smooth muscle of sensitized guinea pigs are shown in Table 2.

[0050] The value of the hydrolyzed shrimp protein used in the guinea pig systemic immunity experiment after ELISA detection is: the OD value of the serum reaction between papain hydrolyzate and sea shrimp allergy is 0.054, which is close to the maximum value of normal human serum reaction (normal human serum reaction value ...

Embodiment 3

[0054] 1. Clean the fresh Litopenaeus vannamei, remove the head and skin to obtain the shrimp meat, add 100g of water for every 25g of shrimp meat, and use a high-speed tissue crushing machine to make shrimp meat paste.

[0055] 2. Papain hydrolyzes shrimp pulp and detects allergic reactions through animal experiments

[0056] (1) Preparation of hydrolyzate

[0057] Preparation condition is the same as embodiment 1

[0058] (2) Anaphylaxis detection

[0059] ① The results of the systemic immune test are the same as in Table 1.

[0060] ② The results of allergic contraction test of isolated ileal smooth muscle of sensitized guinea pigs are shown in Table 2.

[0061] The value of the hydrolyzed shrimp protein used in the guinea pig systemic immunity experiment after ELISA detection is: the OD value of the serum reaction between papain hydrolyzate and sea shrimp allergy is 0.057, which is close to the maximum value of normal human serum reaction (normal human serum reaction va...

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PUM

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Abstract

The invention discloses a method for preparing a low allergen shrimp base material by an enzyme method, aims to provide a method which uses papain to hydrolyze shrimp protein allergen, prepares fresh hydrolyzed products without bitter taste, and forms the low allergen or non allergen shrimp base material, thereby providing a shrimp taste food additive for all people. The method comprises the following steps: mashing meat of fresh shrimp with water to prepare shrimp pulp in a proportion that 100 grams of water is added into per 10 to 25 grams of shrimp meat; heating the shrimp pulp to 60 DEG C, preserving the temperature, adding papain into the shrimp pulp for hydrolysis; uniformly mixing papain hydrolysate, salt and starch in a proportion that 0.45 grams of the salt and 0.3 grams of the starch are added into 100 grams of the papain hydrolysate, concentrating the mixture in vacuum at a temperature of between 60 and 70 DEG C until the content of solid is more than 60 percent so as to obtain the shrimp base material; or uniformly mixing the papain hydrolysate and the salt in the proportion that 0.45 grams of the salt is added into 100 grams of the papain hydrolysate, drying the mixture by spraying or freezing until the water content of the mixture is less than 5 percent so as to obtain the shrimp base material.

Description

technical field [0001] The invention relates to the fields of aquatic product processing and food safety, and more specifically relates to a method for enzymatically preparing a low-allergen sea shrimp base material. Background technique [0002] In recent years, food safety issues have been paid more and more attention by people, and the incidence of allergic diseases is getting higher and higher. About 30%-40% of people in the world suffer from various allergic diseases, and the incidence and The mortality rate is increasing year by year, and allergic diseases are recognized by the World Health Organization (WHO) as one of the major health problems in the world today. In western developed countries, 2.5% of adults and 6%-8% of children are allergic to certain foods. There are 6-7 million allergic patients in the United States, with an average of 100-125 deaths due to food allergies each year. Among these allergenic foods, seafood is one of the most important categories. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/223A23L27/14
Inventor 胡志和吴海明王丽娟庞广昌陈庆森
Owner 天津贝罗尼生物科技有限公司
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