不同热处理工艺对印尼海域凡纳滨对虾(Litopenaeus vannamei)和泥蟹(Scylla serrata)分子量和致敏性的影响

Q3 Environmental Science
Afif Arwani, N. Palupi, P. E. Giriwono
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引用次数: 1

摘要

虾蟹是营养价值很高的水产品,尤其是作为蛋白质来源。然而,它们属于甲壳类动物,在东南亚国家引起许多过敏。加工不仅影响营养成分,还具有降低食品成分致敏性的潜力。本试验旨在分析不同热处理方式对白虾和泥蟹营养成分、可溶性蛋白含量、蛋白质分子量谱和致敏性的影响。加工过程通过煮沸、油炸和高压灭菌进行。宏量营养素含量的变化是用近似分析法测定的。采用Bradford法分析可溶性蛋白含量,采用SDS-PAGE电泳和ELISA技术分析分子量和致敏性。结果表明,加工处理能显著降低蛋白质的溶解度。SDS-PAGE分析结果表明,在121.1℃、0.2 MPa的压力下加热虾蟹10 min,可去除35 ~ 38 kDa的蛋白质条带,这些条带可能是过敏原条带。然而,煮沸(100℃10分钟)和棕榈油油炸(160℃10分钟)处理的样品比未处理的样品具有更强的35-38 kDa波段强度。蒸压法比沸煮和煎炸法更能显著降低虾提取物的IgE活性。热处理尤其是油炸处理能提高蟹粕的IgE反应活性。因此,高压灭菌法可用于白虾加工,以生产低过敏性食品。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Effects of Different Heat Processing on Molecular Weight and Allergenicity Profile of White Shrimp (Litopenaeus vannamei) and Mud Crab (Scylla serrata) from Indonesian Waters
Shrimp and crab are fishery products with high nutritional value, especially as protein sources. However, they belong to the crustacean group known to cause many allergies in Southeast Asian countries. Not only affecting the nutritional composition, processing also has the potential in reducing the allergenicity of a food ingredient. This study aims to analyze the effects of various heat processing on nutrient composition, soluble protein content, protein molecular weight profile, and allergenicity of white shrimp and mud crab. The processing was carried out by boiling, frying, and autoclaving. Changes in macronutrient content were determined using proximate analysis. Soluble protein content was analyzed using the Bradford method, while molecular weight and allergenicity profiles were analyzed using SDS-PAGE electrophoresis and ELISA techniques. Results showed that processing treatment could significantly reduce protein solubility. SDS-PAGE profile showed that heating shrimp and crab using autoclave at 121.1 oC and pressure of 0.2 MPa for 10 min was able to remove protein bands of 35-38 kDa, which were suspected as the allergen bands. However, boiling (100 oC for 10 min) and deep frying in palm oil (160 oC for 10 min) treatments of the samples gave stronger 35-38 kDa bands intensity than the unprocessed sample. Autoclaving was able to significantly reduce IgE reactivity to shrimp extract better than the boiling and frying process. In contrast, IgE reactivity of crab extract was increased by heat processing especially frying. Thus, autoclaving can be used in the white shrimp processing to produce hypoallergenic food.
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来源期刊
CiteScore
1.40
自引率
0.00%
发文量
10
审稿时长
16 weeks
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