Screening method of food hypoallergenic processing modes

A screening method and hypoallergenic technology, which can be applied in the preparation of test samples, measuring devices, material analysis by electromagnetic means, etc. Sensitivity, affecting the stability of allergens, etc., to achieve significant results, strong repeatability, and simple operation.

Inactive Publication Date: 2016-09-28
DALIAN OCEAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, there are great differences in the effects of processing on different food allergens. For example, heat treatment can destroy the allergenicity of Rosaceae fruits, and can also partially affect the stability of allergens such as soybeans, nuts, kiwi fruit, eggs, and shrimp [Zheng Lina, Lin Hong, et al. Effects of different thermal processing methods on the allergen activity of Penaeus lanceolata. Acta Aquatica Sinica, 2011, 35(2):466-471.], but the thermal stability of allergenic foods such as milk and pean

Method used

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  • Screening method of food hypoallergenic processing modes
  • Screening method of food hypoallergenic processing modes
  • Screening method of food hypoallergenic processing modes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] This example is an experiment aimed at the corresponding relationship between the enzymatic hydrolysis resistance band and the allergen in large yellow croaker.

[0035] 1. Extraction of protein from large yellow croaker

[0036] Take 300g of washed large yellow croaker muscle, grind the large yellow croaker muscle with a blender, then homogenize the ground fish meat with a homogenizer, add 7 times the volume of water, and adjust the pH value to about 2.4 with hydrochloric acid , to dissolve most of the protein, centrifuge at 5000r / min for 15min, and collect the supernatant. Then adjust the pH value of the supernatant to about 4.75 with sodium hydroxide solution to precipitate the protein, centrifuge at 5000r / min for 15min, collect the protein precipitate, and freeze-dry it for future use.

[0037] 2. In vitro simulated gastric juice digestion

[0038] Simulated gastric juice: Weigh 0.1g NaCl in 50ml distilled water, adjust the pH to 1.2 with HCl, add pepsin to make the...

Embodiment 2

[0055] Remove the head, tail, scales and viscera of the fresh large yellow croaker. Take 30g / bag of back white meat with skin, and 4 bags of white meat are processed as-is, steamed, boiled and baked respectively. A total of 4 groups of fish samples.

[0056] Processing as it is: Wash 30g fish meat with ice distilled water, drain, mince, put into a fresh-keeping bag and store in a -20°C refrigerator for later use.

[0057] Steam sample treatment: put 30g of washed fish meat into a boiling water steamer, and after 15 minutes from the time of putting it in, mince it, put it into a fresh-keeping bag and store it in a -20°C refrigerator for later use.

[0058] Cooking sample processing: put 30g of fish meat into a boiling water pot, and after 15 minutes from the time of putting it in, pick it up with a colander, mince it, put it into a fresh-keeping bag, and store it in a -20°C refrigerator for later use.

[0059] Baking treatment: Wrap 30g of fish flesh in tin foil, bake in an o...

Embodiment 3

[0069] Using fresh hairtail as research object, the specific processing steps are the same as in Example 2.

[0070] Figure 5 ~ Figure 8 Table 3 shows the SDS-PAGE electrophoresis images of hairtail proteins treated with unprocessed, steamed, boiled, and roasted in vitro simulated gastric juice for different periods of time.

[0071] Table 3 Comparison of protein bands in hairtail treatments

[0072]

[0073] From Table 3, we can conclude that based on the enzymolysis resistance of allergens, there is little difference between the three processing methods of steaming, boiling and baking, although the three processing methods all make the hairtail protein obtain a certain degree. During degradation, protein bands were significantly reduced, especially for large molecular proteins, but some bands still existed after 2 hours of in vitro digestion test, indicating that its resistance to enzymatic hydrolysis was stable. Only from the analysis of the types of remaining protein...

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Abstract

A screening method of food hypoallergenic processing modes comprises the following steps: cooking food proteins in different modes, extracting proteins, mixing the extracted proteins with an in vitro simulated digestive juice, carrying out SDS-PAGE electrophoretic analysis on the digestion product at different digestion times, judging the food allergenicity in different processing modes according to the quantity of enzymatic hydrolysis-resistant bands, and screening a processing mode for obtaining low allergenicity foods. Whether the food resists simulated gastric juice digestion or not is used to reflect the potential allergenicity, and life reality is combined to determine the food hypoallergenic cooking processing mode without complex allergen detection means, so the method has the advantages of simple operation, substantial result, high credibility and strong repeatability.

Description

technical field [0001] The invention relates to a hypoallergenic processing method of food, belonging to the field of food processing. Background technique [0002] A food allergy is when the body's immune system mounts an immune response to a substance in food, including the release of antibodies, which in turn trigger the release of certain chemicals in the body, such as histamine, which can cause itchy skin, runny nose, Coughing, dyspnea, and even death (Zhang Ruihao et al., China Inspection and Quarantine, 2009, 3:22). In addition to common terrestrial food allergens such as milk, eggs, and nuts, fish and other aquatic product allergens also account for a very large proportion. [0003] Using certain processing methods can change the characteristics of allergen epitopes in allergic foods before they are eaten, thereby reducing the allergenicity of certain foods. However, there are great differences in the effects of processing on different food allergens. For example, ...

Claims

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Application Information

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IPC IPC(8): G01N27/447G01N30/02G01N30/06G01N1/28G01N1/34
CPCG01N27/447G01N1/28G01N1/34G01N30/02G01N30/06G01N2030/027
Inventor 祁艳霞赵前程李智博李伟李萌高庆历于洋宋杨
Owner DALIAN OCEAN UNIV
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