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Method for detecting conglycinin sensitization peptide fragment and eliminating conglycinin sensitization

A soybean conglycinin and sensitization technology is applied in the field of detecting soybean conglycinin allergenic peptides and eliminating soybean conglycinin sensitization. Protein allergy, etc.

Active Publication Date: 2020-11-20
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, when enzymatic hydrolysis reduces the allergenicity of soybean protein, it is often accompanied by the weakening or loss of its functional properties, especially emulsifying, gelling, foaming, etc., which greatly limits the application of soybean protein in food
Heat treatment is one of the commonly used processes in food processing. Heat processing has a certain effect on reducing the allergenicity of soybeans, but the allergenicity still exists after eating. The allergenicity of peptides after digestive tract enzymatic hydrolysis may be an important reason

Method used

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  • Method for detecting conglycinin sensitization peptide fragment and eliminating conglycinin sensitization
  • Method for detecting conglycinin sensitization peptide fragment and eliminating conglycinin sensitization
  • Method for detecting conglycinin sensitization peptide fragment and eliminating conglycinin sensitization

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0075] Heating: Mix soybean conglycinin powder with deionized water to prepare 3% (w / w) soybean conglycinin solution, heat at 70°C for 10min and 20min respectively, place in ice water bath after heating Cool rapidly and store at 4°C.

[0076] Hydrolysis 1: Add pepsin to the heated soybean conglycinin solution, the enzyme amount E / S is 2%, keep the temperature 37°C and pH 1.5 constant during the enzymolysis process, and the enzymolysis time is 30, 60, 120min, Adjust the pH to neutral, and inactivate the enzyme in a boiling water bath for 10 minutes; add trypsin to the heat-treated soybean conglycinin solution, the enzyme amount E / S is 2%, keep the temperature at 37°C and pH 7.0 constant during the enzymolysis process, and the enzyme After the solution time is 10, 20, 30, 60, and 120 minutes, adjust the pH to neutral, and inactivate the enzyme in a boiling water bath for 10 minutes;

[0077] Allergenicity detection: The allergenicity of each enzymatic hydrolyzate in the hydroly...

Embodiment 2

[0087] Heating: Mix soybean conglycinin powder with deionized water to prepare 3% (w / w) soybean conglycinin solution, heat at 80°C respectively for 10min and 20min, place in ice water bath after heating Cool rapidly and store at 4°C.

[0088] Hydrolysis 1: Add pepsin to the heated soybean conglycinin solution, the enzyme amount E / S is 2%, keep the temperature 37°C and pH 1.5 constant during the enzymolysis process, and the enzymolysis time is 30, 60, 120min, Adjust the pH to neutral, and inactivate the enzyme in a boiling water bath for 10 minutes; add trypsin to the heat-treated soybean conglycinin solution, the enzyme amount E / S is 2%, keep the temperature at 37°C and pH 7.0 constant during the enzymolysis process, and the enzyme After the solution time is 10, 20, 30, 60, and 120 minutes, adjust the pH to neutral, and inactivate the enzyme in a boiling water bath for 10 minutes;

[0089] Allergenicity detection: The allergenicity of each enzymatic hydrolyzate in the hydroly...

Embodiment 3

[0099] Heating: Mix soybean conglycinin powder with deionized water to prepare 3% (w / w) soybean conglycinin solution, heat at 90°C for 10min and 20min respectively, place in ice water bath after heating Cool rapidly and store at 4°C.

[0100] Hydrolysis 1: Add pepsin to the heated soybean conglycinin solution, the enzyme amount E / S is 2%, keep the temperature 37°C and pH 1.5 constant during the enzymolysis process, and the enzymolysis time is 30, 60, 120min, Adjust the pH to neutral, and inactivate the enzyme in a boiling water bath for 10 minutes; add trypsin to the heat-treated soybean conglycinin solution, the enzyme amount E / S is 2%, keep the temperature at 37°C and pH 7.0 constant during the enzymolysis process, and the enzyme After the solution time is 10, 20, 30, 60, and 120 minutes, adjust the pH to neutral, and inactivate the enzyme in a boiling water bath for 10 minutes;

[0101] Allergenicity detection: The allergenicity of each enzymatic hydrolyzate in the hydroly...

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Abstract

The invention discloses a method for detecting a conglycinin sensitization peptide fragment and eliminating conglycinin sensitization. The method comprises conglycinin sensitization peptide fragment detection and conglycinin sensitization elimination. According to the invention, the anaphylaxis of the conglycinin is closely related to an anti-enzymolysis peptide fragment generated after digestionof the conglycinin; on the basis, the invention provides a method for modifying the conglycinin through alkaline protease low-limit hydrolysis, the conglycinin prepared by the method has good processing functional properties, meanwhile, the anti-enzymolysis peptide fragment is eliminated after in-vitro simulated digestion, and the sensitization is not detected through an immunoblotting experiment.The invention provides a method and a basis for development of hypoallergenic soybean protein.

Description

technical field [0001] The invention relates to the technical field of preparation of low-allergenic soybean protein, in particular to a method for detecting soybean conglycinin allergenic peptides and eliminating soybean conglycinin allergenicity. Background technique [0002] Soybeans have high nutritional value and rich protein content. Many foods, including bakery, cereals, meat products, vegetarian foods, and hypoallergenic infant formula, contain soy protein, which provides specific nutritional and functional properties such as emulsifying, gelling, water-holding, and oil-holding properties. But foods containing soy can easily cause allergic reactions, including hives, inflammation of the gastrointestinal tract, shortness of breath and even death. So far, there is no specific treatment for soybean allergy. Strictly avoiding foods containing soybeans is the best choice for allergic patients, but it is difficult to avoid eating soybeans completely. In recent years, mor...

Claims

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Application Information

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IPC IPC(8): A23L5/20C12P21/06G01N33/68
CPCA23V2002/00A23L5/25C12P21/06G01N33/68A23V2250/5488
Inventor 孔祥珍朱丽高健华欲飞张彩猛陈业明李兴飞
Owner JIANGNAN UNIV
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