不同温度下鱼类食品过敏原免疫学特性分析.pdfVIP

1486 2006 12 22 12 Chi n J Publ ic Healt h Dec 2006 Vol. 22 No. 12 + : 1001-0580( 2006) 12-1486-02 : R 1555 5 : A * 徐飞龙, 吴海强, 刘志刚 : , 4 , , , Coca s - ( SDS) , , SDS, , , , : ; ; ; -( SDS) ; Analysis on immunological characterization of allergens extractedfrom fishes cooked at different temperatures X Fei- long , WU Haiqiang , LI U Zhigang . K ey L aboratory of Microorganism and ene Engineering, College of L if e Science, Shenzhen University (Shenzhen 518060, China) Abstract: Objective To a alyze the heat stable allerge s i raw a d cooked fishes. Methods Four ki ds of fishes were cooked at differe t temperatures , grou d a d degreased i cold aceto e w he fishski , haslets a d fishbo e were removed. The , total protei s were extracted by Coca s solut io . Separated by sodium dodecyl sulfate-polyacrylamide gel electrophoresis ( SDS) , total protei s were detected wit h Coomassie Brilla t Blue Stai i g a d a alyzed by w ester blot usi g pa- tie tssera. Results Both raw a d cooked fish total protei s co tai ed a umber of various protei s differe t from each oth- er. Compo e ts of the total protei s extracted from cooked fishes were less tha from raw fishes. Wester blotti g a alysis show ed that cooki g temperature a d time had remarkable effects o the compositio of fish allerge s. Conclusion There are some heat stable allerge s i fishes, which are allergic eve w he they are cooked. Key ords: food allerge s; raw a d cooked fishes; total protei ; SDS;w ester blott i g 1 , 10 mi 100 5 mi 100 10 mi 100 20 mi 100 , 60 mi 4, 4 1 , , , , , Coca s , , , - 80 WHO ( FA