加工条件对鸡蛋过敏原致敏性的影响研究-营养与食品卫生学专业论文.docxVIP

ABSTRACTThis ABSTRACT This paper builds the metllods of indirect competition ELISA of ovotransf．e玎in and ovomucoid．Protein recovery waS used to evaluate也e solubility of ovotransferrin aIld ovomucoid，a11d indirect competitive ELISA was used to evaluate t11e immunoreactivity of ovotmsfbrrin aIld ovomucoid．The study focused on the ef诧cts of common food processings (dry-heating， moist．heating and autoclave sterilization)on propeny of 0votraIlsfIerrin aIld ovomucoid，including．The result will provide a theoretical basis for the development of non—allergenic egg products． This paper builds the memods of indirect competition ELISA of ovotransferrin and ovomucoid．The IC50 of ovotransfellrin is 6 1 9．26±65．6 n∥mL The IC50 of ovomucoid is 649．13±35．1 ng／mL． Wim the treatment of dry heat aIld moist heat，tlle recovery ratio aJld immunoreactiVity of ovotransf-e玎in significantly decreased as the temperature increasing(p0．0 1)，the chain waS breaked when dry heat of2000C and moiSt heat of 1000C．Compared with the dry heat，moist heat仃ea仃nent has a11 greater efIfect on tlle property of oVotransf-errin and the stmcturae challges 1arger． The e髓ct of autoclaving on oVotraJlsf．emn s01ubility and immunoreactivi够is 11ighly signjfic锄t．ARer autoclaving，the recoVery ratio of protein were very low，a11d tlle IC50 value can not be detected aIld tlle chain was breaked，indicating that the stmctuml epitope of ovotransf．errin、Vas destroyed． The recover)，ratio of ovomucoid’s chaIlging is as same as oVotmsf．emn，but the imm蚰oreactivi田of ovomucoid is increased when hating 1 000C aIld 1 500C，as sanle aS SDS．PAGE has the first smlcture of protein，it is conjectured tllat t11ere is linear epitope in OVM，the spatial s仃uctLlre is des仃oyed u11der certain tempera_ture，mal(ing the linear epitope is exposed，so t11e i删叭moreactiVity of OVM is increased．ARer autoclaVing，tlle recovery ratio of protein were lo、Ⅳer，but the im㈣reactiVity of solid s锄ple is increased， the immunoreactive of protein in solution ajFter au