Preparation method of coating agent for reducing food allergenicity, coating agent and application

Abstract

The application belongs to the technical field of food processing, and particularly relates to a preparation method of a coating agent for reducing food allergenicity, the coating agent and application. The preparation method comprises the following steps: a certain amount of alpha-linolenic acid is weighed according to a proportion, and is dissolved in preheated ethanol to form an alpha-linolenic acid-ethanol solution; a certain amount of rosemary extract is weighed according to a proportion, and is dissolved into an aqueous solution to prepare a rosemary extract aqueous solution through ultrasonic dissolution; carrageenan and sodium carboxymethyl cellulose are added into the rosemary extract aqueous solution to obtain a mixture aqueous solution; the alpha-linolenic acid-ethanol solution is added into the mixture aqueous solution and uniformly stirred to obtain the coating agent for reducing food allergenicity. The application first prepares a composite coating agent rich in lipid compounds by using lipids and representative food gums, and the composite coating agent is applied to low-allergenic food, especially whole-grain products of peanuts and nuts, so that the allergenicity of the food can be effectively reduced, and the nutritional value of the food can be improved.

Description

TECHNICAL FIELD

[0001] The application belongs to the technical field of food processing, and particularly relates to a preparation method of a coating agent for reducing food allergenicity, the coating agent and application. BACKGROUND

[0002] Peanuts and nuts are listed by the Food and Agriculture Organization of the United Nations as the most common food allergens worldwide, which can cause extremely severe allergic reactions in infants, children, adolescents and adults, including local symptoms such as abdominal pain, vomiting, convulsions and diarrhea, and allergic rhinitis, bronchial asthma and atopic dermatitis, and can even lead to anaphylactic shock, and the incidence of shock is higher than that of other food allergic diseases. At present, the methods for reducing food allergenicity mainly include physical methods (heat processing, high pressure, ultrasound, pulse, etc.), chemical methods (glycosylation, chemical reagent treatment, etc.) and biological methods (fermentation, enzyme hydrolysis and enzyme cross-linking, etc.). However, these methods have randomness in reducing allergenicity, and may damage the flavor, texture, nutritional value and the like of food.

[0003] Lipids are important components in diet, which have been confirmed to participate in food allergic reactions. Among them, n-3 unsaturated fatty acids have immunoregulatory effects on cells of the natural immune system, and the metabolites have effects of eliminating inflammation and improving allergic symptoms. Alpha-linolenic acid is an essential fatty acid for human body, which is the mother of n-3 series polyunsaturated fatty acids, and is a core substance for maintaining human brain evolution. So far, there are more basic researches on dietary lipids in food allergy at home and abroad, but all of them are based on the solution reaction of dietary lipids and allergenic proteins, and there is no other practical application.

[0004] Most of the consumption groups of peanuts and nuts directly eat them, and therefore, it is urgent to develop a composite coating rich in lipid compounds to reduce the allergenicity of food. SUMMARY

[0005] In order to solve the above technical problems, the application provides a preparation method of a coating agent for reducing food allergenicity, the coating agent and application.

[0006] The application is implemented in the following manner, a preparation method of a coating agent for reducing food allergenicity is provided, which comprises the following steps:

[0007] 1) A certain amount of alpha-linolenic acid is weighed according to the proportion, dissolved in preheated ethanol to form an alpha-linolenic acid-ethanol solution;

[0008] 2) A certain amount of rosemary extract is weighed according to the proportion, dissolved in an aqueous solution, and ultrasonically dissolved to obtain a rosemary extract aqueous solution;

[0009] 3) Carageenan and sodium carboxymethyl cellulose are added to the rosemary extract aqueous solution to obtain a mixture aqueous solution;

[0010] 4) adding the alpha-linolenic acid-ethanol solution into the mixture aqueous solution, stirring uniformly, to obtain the food allergenicity-reducing coating agent.

[0011] Preferably, in step 1), the alpha-linolenic acid is added in a proportion of 6300-13140 mg / kg, the ethanol is preheated at 50℃, and the ethanol is 1% ethanol.

[0012] Further preferably, in step 2), the rosemary extract is 98% rosemary acid, and the rosemary extract is added in a proportion of 300-500 mg / kg.

[0013] Further preferably, in step 2), the ultrasonic dissolution is performed under the following conditions: power 100 W, temperature 20-45℃, and time 5-20 min.

[0014] Further preferably, in step 3), the mass ratio of carrageenan and sodium carboxymethyl cellulose is 1-2:1-8, and the mass sum of the carrageenan and the sodium carboxymethyl cellulose is 0.2-0.9% of the rosemary extract aqueous solution.

[0015] Further preferably, in step 4), the stirring is performed under the following conditions: stirring speed 100-500 r / min, stirring time 20-50 min, and stirring temperature 20-50℃.

[0016] The application also provides a food allergenicity-reducing coating agent prepared according to the above method.

[0017] The application also provides the use of a food allergenicity-reducing coating agent, which is the above coating agent, for soaking food to form a coating on the outer surface of the food and reduce the allergenicity of the food.

[0018] Preferably, the food is allergenic nut kernels.

[0019] Compared with the prior art, the application has the following advantages:

[0020] The application first prepares a complex coating agent rich in lipid compounds from lipids and representative food gums (carrageenan and sodium carboxymethyl cellulose), and applies the complex coating agent to low-allergenic food, especially whole-grain products of peanuts and nuts, to effectively reduce the allergenicity of the food and improve the nutritional value of the food. BRIEF DESCRIPTION OF DRAWINGS

[0021] Figure 1 Effect of coating agent treatment on the inhibition rate of IgE binding to peanut allergens;

[0022] Figure 2 Effect of coating agent treatment on the inhibition rate of IgE binding to cashew allergens;

[0023] Figure 3 Effect of coating agent treatment on molecular weight of cashew allergen. DETAILED DESCRIPTION

[0024] In order to make the objectives, technical solutions and advantages of the present application clearer, further detailed description will be made to the present application in combination with the accompanying drawings and examples. It should be understood that the specific examples described herein are only used to explain the present application and do not limit the present application.

[0025] Example 1,

[0026] A preparation method of a coating agent for reducing food allergenicity, comprising the following steps:

[0027] 1) α-linolenic acid is weighed according to an addition ratio of 6963 mg / kg and dissolved in 1% ethanol preheated at 50°C to form an α-linolenic acid-ethanol solution;

[0028] 2) rosemary extract (98% rosemary acid) is weighed according to an addition ratio of 300 mg / kg and dissolved in an aqueous solution, and an aqueous rosemary extract solution is prepared by ultrasonic dissolution, wherein the ultrasonic dissolution is performed at a power of 100 W, a temperature of 25°C and for a time of 10 min;

[0029] 3) carrageenan and sodium carboxymethyl cellulose are added to the aqueous rosemary extract solution at a mass ratio of 1:5 to obtain an aqueous mixture solution, and the mass sum of the carrageenan and the sodium carboxymethyl cellulose is 0.4% of the aqueous rosemary extract solution.

[0030] 4) the α-linolenic acid-ethanol solution is added to the aqueous mixture solution and stirred uniformly to obtain the coating agent for reducing food allergenicity, wherein the stirring is performed at a stirring speed of 200 r / min for a stirring time of 20 min and at a stirring temperature of 25°C.

[0031] 5) the unpeeled raw peanuts are immersed in the coating agent, and after soaking for 6 h, the peanuts are taken out and drained;

[0032] 6) after being placed for 1 h, the allergenicity of the peanuts is detected.

[0033] Example 2,

[0034] A preparation method of a coating agent for reducing food allergenicity, comprising the following steps:

[0035] 1) α-linolenic acid is weighed according to an addition ratio of 12533 mg / kg and dissolved in 1% ethanol preheated at 50°C to form an α-linolenic acid-ethanol solution;

[0036] 2) Take rosemary extract (98% rosemary acid) at an addition ratio of 300 mg / kg, dissolve in an aqueous solution, and ultrasonically dissolve to prepare a rosemary extract aqueous solution. The ultrasonic dissolution conditions are: power 100 W, temperature 25°C, and time 10 min;

[0037] 3) Add carrageenan and sodium carboxymethyl cellulose at a mass ratio of 1:5 to the rosemary extract aqueous solution to obtain a mixture aqueous solution. The mass sum of the carrageenan and sodium carboxymethyl cellulose is 0.4% of the rosemary extract aqueous solution.

[0038] 4) Add the alpha-linolenic acid-ethanol solution to the mixture aqueous solution and stir uniformly to obtain the coating agent for reducing food allergenicity. The stirring uniformity conditions are: stirring speed 200 r / min, stirring time 20 min, and stirring temperature 25°C.

[0039] 5) Soak the peeled whole peanuts in the coating agent, and after 12 h, take them out and drain;

[0040] 6) After 1 h, detect the allergenicity of the peanuts.

[0041] Example 3,

[0042] A preparation method of a coating agent for reducing food allergenicity, comprising the following steps:

[0043] 1) Take alpha-linolenic acid at an addition ratio of 6405 mg / kg, and dissolve in 1% ethanol preheated at 50°C to form an alpha-linolenic acid-ethanol solution;

[0044] 2) Take rosemary extract (98% rosemary acid) at an addition ratio of 400 mg / kg, dissolve in an aqueous solution, and ultrasonically dissolve to prepare a rosemary extract aqueous solution. The ultrasonic dissolution conditions are: power 100 W, temperature 35°C, and time 20 min;

[0045] 3) Add carrageenan and sodium carboxymethyl cellulose at a mass ratio of 1:7 to the rosemary extract aqueous solution to obtain a mixture aqueous solution. The mass sum of the carrageenan and sodium carboxymethyl cellulose is 0.4% of the rosemary extract aqueous solution.

[0046] 4) Add the alpha-linolenic acid-ethanol solution to the mixture aqueous solution and stir uniformly to obtain the coating agent for reducing food allergenicity. The stirring uniformity conditions are: stirring speed 300 r / min, stirring time 30 min, and stirring temperature 25°C.

[0047] 5) Soak the peeled whole cashews in the coating agent, and after 5 h, take them out and drain;

[0048] 6) After 1 h, detect the allergenicity of the cashews.

[0049] Example 4,

[0050] A method for preparing a coating agent for reducing food allergenicity, comprising the following steps:

[0051] 1) Weigh a- linolenic acid at an addition ratio of 9748 mg / kg, and dissolve it in 1% ethanol preheated at 50°C to form an a- linolenic acid-ethanol solution;

[0052] 2) Weigh rosemary extract (98% rosemary acid) at an addition ratio of 400 mg / kg, and dissolve it in an aqueous solution to prepare a rosemary extract aqueous solution by ultrasonic dissolution, with the ultrasonic dissolution conditions being: power 100 W, temperature 35°C, and time 20 min;

[0053] 3) Add carrageenan and sodium carboxymethyl cellulose at a mass ratio of 1:7 to the rosemary extract aqueous solution to obtain a mixture aqueous solution, with the mass sum of the carrageenan and sodium carboxymethyl cellulose being 0.4% of the rosemary extract aqueous solution.

[0054] 4) Add the a- linolenic acid-ethanol solution to the mixture aqueous solution, and stir uniformly to obtain the coating agent for reducing food allergenicity, with the stirring conditions being: stirring speed 300 r / min, stirring time 30 min, and stirring temperature 25°C.

[0055] 5) Soak the peeled and whole cashews in the coating agent, and after 12 h of soaking, take them out and drain;

[0056] 6) After 1 h of standing, detect the allergenicity of the cashews.

[0057] Detection data:

[0058] 1. Changes in the allergenicity of peanut extract treated with the coating agent

[0059] The serum of a peanut allergy patient was collected, and the IgE binding capacity of peanut extract treated with the coating agent was determined by inhibition ELISA. The results ( Figure 1 ) show that the IgE inhibition curves of the samples of Example 1 and Example 2 are lower than that of the control group (natural peanut). The results show that the allergenicity of peanut extract treated with the coating agent is reduced, and the IgE binding of Example 2 is reduced the most.

[0060] 2. Changes in the allergenicity of cashew extract treated with the coating agent

[0061] The serum of a cashew allergy patient was collected, and the IgE binding capacity of cashew extract treated with the coating agent was determined by inhibition ELISA. The results ( Figure 2 ) show that the IgE inhibition curves of the sample of Example 4 are lower than that of the control group (natural cashew). The IgE binding capacity of Example 3 is not significantly different from that of natural cashew.

[0062] By SDS-PAGE Figure 3 ), it was found that the density of the cashew allergen band of Example 3 did not change and no high molecular weight aggregates were formed. However, the allergen bands (approximately 50 kDa and 35 kDa) of the sample of Example 4 were significantly reduced and the aggregates (>50 kDa and 113 kDa) were significantly increased.

Claims

1. A method for producing a coating agent for reducing food allergenicity, characterized by, The food is peanut or cashew, and the preparation method comprises the following steps: 1) a certain amount of α-linolenic acid is weighed according to a proportion, dissolved in preheated ethanol to form an α-linolenic acid-ethanol solution; In step 1), the addition proportion of α-linolenic acid is 6963-13140 mg / kg, the ethanol is preheated at 50 DEG C, and the ethanol is 1% ethanol; 2) a certain amount of rosemary extract is weighed according to a proportion, dissolved in an aqueous solution, and ultrasonically dissolved to obtain a rosemary extract aqueous solution; the rosemary extract is 98% rosemary acid, and the addition proportion of the rosemary extract is 300-500 mg / kg; 3) carrageenan and sodium carboxymethyl cellulose are added to the rosemary extract aqueous solution to obtain a mixture aqueous solution; the mass ratio of the carrageenan and the sodium carboxymethyl cellulose is 1-2:1-8, and the mass sum of the carrageenan and the sodium carboxymethyl cellulose is 0.2-0.9% of the rosemary extract aqueous solution; 4) the α-linolenic acid-ethanol solution is added to the mixture aqueous solution and uniformly stirred to obtain a coating agent for reducing food allergenicity.

2. The method for producing a coating agent for reducing food allergenicity according to claim 1, characterized by, In step 2), the ultrasonic dissolution conditions are as follows: power 100 W, temperature 20-45 DEG C, and time 5-20 min.

3. The method for producing a food allergenicity-reducing coating agent according to claim 1, characterized by, In step 4), the uniform stirring conditions are as follows: stirring speed 100-500 r / min, stirring time 20-50 min, and stirring temperature 20-50 DEG C.

4. A coating agent for reducing food allergenicity, characterized by, The coating agent for reducing food allergenicity is prepared according to the preparation method of any one of claims 1-3.

5. Use of a coating agent for reducing the allergenicity of food, characterized in that, The coating agent is the coating agent of claim 4, and is used for soaking food to form a coating on the outer surface of the food and reduce food allergenicity.

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