Processing method for low-allergenic crabs based on directional modification for key amino acids

A processing method and amino acid technology, applied in the field of food processing, can solve the problems of ignoring the interaction of food substrates, unsuitable for industrialized expansion of production, etc., and achieve the effects of easy large-scale production, reducing allergenicity, and strong operability

Inactive Publication Date: 2019-01-18
JIMEI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Most of the reported allergen reduction methods are aimed at purified allergens, and a large number of researches are concentrated in the laboratory, ignoring the interaction between food matrices, and are not suitable for industrialized expanded production

Method used

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  • Processing method for low-allergenic crabs based on directional modification for key amino acids
  • Processing method for low-allergenic crabs based on directional modification for key amino acids
  • Processing method for low-allergenic crabs based on directional modification for key amino acids

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] 1) Pre-treatment of crabs with salt: fresh and live crabs (blue crabs, portunus) as raw materials, remove sediment and dirt, rinse with clean water; put 0.5% salt water in the cooker in advance, and cook the crabs at 95-100°C 3min; the boiled crabs are rinsed with ice water and drained.

[0023] 2) Targeted modification of key amino acids: immerse crabs in 1.0% reducing sugar (pH 6.5) for 0.5h; the ratio of crabs to sugar water is 1:20 (w:v); the soaked crabs are placed in a pressure cooker and subjected to 0.08MPa pressure treatment 3min, to achieve the purpose of directional modification of the key amino acids of the antigenic epitope in the crab allergen.

[0024] 3) Product packaging: the processed crabs are split along the central axis, vacuum-packed and sterilized, and frozen at -20°C to obtain frozen crabs.

Embodiment 2

[0026] 1) Pre-treatment of crabs with salt: Fresh and live crabs (blue crabs, swimming crabs) are used as raw materials, remove sediment and dirt, rinse with clean water; put 1.0% salt water in the cooker in advance, and cook the crabs at 95-100°C 6min; the boiled crabs are rinsed with ice water and drained.

[0027] 2) Targeted modification of key amino acids: immerse crabs in 3.0% reducing sugar (pH 7.5) for 1.0 h; the ratio of crabs to sugar water is 1:15 (w:v); the soaked crabs are placed in a pressure cooker and subjected to 0.08MPa pressure treatment 6min, to achieve the purpose of directional modification of the key amino acids of the antigenic epitope in the crab allergen.

[0028] 3) Product packaging: the processed crabs are split along the central axis, vacuum-packed and sterilized, and frozen at -20°C to obtain frozen crabs.

Embodiment 3

[0030] 1) Pre-treatment of crabs with salt: Fresh and live crabs (blue crabs, swimming crabs) are used as raw materials, remove sediment and dirt, rinse with clean water; put 2.0% salt water in the cooker in advance, and cook the crabs at 95-100°C 9min; the boiled crabs are rinsed with ice water and drained.

[0031] 2) Targeted modification of key amino acids: immerse crabs in 5.0% reducing sugar (pH 8.5) for 2.0 hours; the ratio of crabs to sugar water is 1:10 (w:v); the soaked crabs are placed in a pressure cooker and subjected to 0.08MPa pressure treatment 9min, to achieve the purpose of directional modification of the key amino acids of the antigenic epitope in the crab allergen.

[0032] 3) Product packaging: the processed crabs are split along the central axis, vacuum-packed and sterilized, and frozen at -20°C to obtain frozen crabs.

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Abstract

The invention provides a processing method for low-allergenic crabs based on directional modification for key amino acids and relates to the field of food processing. The processing method comprises the following steps: salting pretreatment of crabs; directional modification for key amino acids; product packaging. After crabs are cooked in different ways, crude proteins are extracted; SDS-PAGE electrophoresis and Dot Blot are adopted for analyzing the crude proteins after thermal processing at different degrees; the allergenicity of crabs under different processing modes is judged according tothe degree of immune binding on the basis of taking binding activity of a rabbit anti-TM polyclonal antibody as an index; the processing mode of low-allergenic crabs is screened. Simple antigen antibody combination reaction is utilized to confirm the change in allergenicity after crab allergen is subjected to different thermal processing; the processing method for low-allergenic crabs based on directional modification for key amino acids is screened; the process is simple, the operability is high and the processing method is easy for large-scale production.

Description

technical field [0001] The invention relates to food processing, in particular to a low-allergenic crab processing method based on directional modification of key amino acids. Background technique [0002] Crustacean food allergy refers to exogenous food protein entering the body, and a specific immune response of antigen and antibody occurs, resulting in urticaria, asthma, rhinitis, diarrhea, vomiting, etc., and severe symptoms such as collapse, shock, and even death . Only a few to dozens of amino acid residues in the antigenic determinants of food allergy proteins are related to the allergic reaction. Most allergens are glycoproteins with a molecular weight of less than 90kDa and an acidic isoelectric point. Studies have shown that the structure of glycoproteins plays an indispensable role in the process of participating in the formation of antigenic epitopes (Tarentino, AL, et al ., Deglycosylation of asparagine-linked glycans by peptide: N-glycosidase F. Biochem, 1985...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/40A23L33/00A23L5/10
CPCA23V2002/00A23L5/13A23L5/17A23L5/19A23L17/40A23L33/00A23V2200/304
Inventor 刘光明刘萌杨煌刘红刘思寒
Owner JIMEI UNIV
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