CN109221981A - A kind of low irritability dried shrimps processing method based on key amino acid directed modification - Google Patents
A kind of low irritability dried shrimps processing method based on key amino acid directed modification Download PDFInfo
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- CN109221981A CN109221981A CN201811073063.4A CN201811073063A CN109221981A CN 109221981 A CN109221981 A CN 109221981A CN 201811073063 A CN201811073063 A CN 201811073063A CN 109221981 A CN109221981 A CN 109221981A
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- 150000001413 amino acids Chemical class 0.000 title claims abstract description 34
- 230000004048 modification Effects 0.000 title claims abstract description 33
- 238000012986 modification Methods 0.000 title claims abstract description 33
- 206010022998 Irritability Diseases 0.000 title claims abstract description 23
- 238000003672 processing method Methods 0.000 title claims abstract description 18
- 241000143060 Americamysis bahia Species 0.000 title 1
- 241000238557 Decapoda Species 0.000 claims abstract description 104
- 238000012545 processing Methods 0.000 claims abstract description 24
- 238000004806 packaging method and process Methods 0.000 claims abstract description 8
- 238000002203 pretreatment Methods 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 239000013566 allergen Substances 0.000 claims description 15
- 238000010411 cooking Methods 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000004140 cleaning Methods 0.000 claims description 7
- 238000007598 dipping method Methods 0.000 claims description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 7
- 241000238553 Litopenaeus vannamei Species 0.000 claims description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 239000005457 ice water Substances 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 108091001629 crustin Proteins 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 2
- 239000002253 acid Substances 0.000 claims 1
- 238000002715 modification method Methods 0.000 claims 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 11
- 235000013305 food Nutrition 0.000 abstract description 10
- 230000008569 process Effects 0.000 abstract description 6
- 239000000047 product Substances 0.000 description 12
- 108090000623 proteins and genes Proteins 0.000 description 9
- 102000004169 proteins and genes Human genes 0.000 description 9
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- 238000006243 chemical reaction Methods 0.000 description 4
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- 230000008313 sensitization Effects 0.000 description 3
- 238000002415 sodium dodecyl sulfate polyacrylamide gel electrophoresis Methods 0.000 description 3
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 2
- 241000283973 Oryctolagus cuniculus Species 0.000 description 2
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- 208000028185 Angioedema Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
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- 230000003078 antioxidant effect Effects 0.000 description 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
- 229940022405 astaxanthin Drugs 0.000 description 1
- 239000001168 astaxanthin Substances 0.000 description 1
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- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
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- NKLPQNGYXWVELD-UHFFFAOYSA-M coomassie brilliant blue Chemical compound [Na+].C1=CC(OCC)=CC=C1NC1=CC=C(C(=C2C=CC(C=C2)=[N+](CC)CC=2C=C(C=CC=2)S([O-])(=O)=O)C=2C=CC(=CC=2)N(CC)CC=2C=C(C=CC=2)S([O-])(=O)=O)C=C1 NKLPQNGYXWVELD-UHFFFAOYSA-M 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
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- 229940000033 dermatological agent Drugs 0.000 description 1
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- 229940079593 drug Drugs 0.000 description 1
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- 230000013595 glycosylation Effects 0.000 description 1
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- 208000017448 integumentary system disease Diseases 0.000 description 1
- 239000012160 loading buffer Substances 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 210000000214 mouth Anatomy 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/19—General methods of cooking foods, e.g. by roasting or frying using chemicals before or during cooking, e.g. liquid cooking media other than water or oil; Cooking using inert particles, e.g. fluidised bed cooking
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
A kind of low irritability dried shrimps processing method based on key amino acid directed modification, is related to food processing.Raw material pre-treatment；Key amino acid directed modification；Product packaging.Using sugar-modified combination pressure processing is restored, realizes the purpose of the key amino acid directed modification in prawn on anaphylactogen epitope, can be obtained low irritability dried shrimps by simply processing.Has the characteristics that mild efficient, simple process.
Description
Technical field
The present invention relates to food processings, more particularly, to a kind of low irritability dried shrimps based on key amino acid directed modification
Processing method.
Background technique
China mainly includes litopenaeus vannamei and Crustin as global first large prawn producing country, 2012 I
State's prawn yield is 1,500,000 tons, accounts for the 42% of global prawn yield.Shrimp delicious meat, nutritive value is high, contains magnesium, phosphorus, calcium etc.
Various trace elements, while containing a kind of important substance-astaxanthin in prawn body, it is to have now been found that strongest antioxidant,
With the industries Development volue such as very high food, drug and cosmetics, liked by consumer.With on prawn consumption figure
It rises, the report in relation to food-borne prawn allergy is commonplace, and the food-safety problem caused because eating prawn can not be ignored.It is right
Shrimp allergy can cause various acute dermatologicals, stomach tract disease and integumentary system disease, such as nettle rash, angioedema, oral cavity
Allergy, diarrhea, asthma etc., it is even dead that allergy patient with severe symptoms can generate faintness symptom.
Main allergen is tropomyosin (Tropomyosin, TM), molecular weight 36kDa, good thermal stability in prawn
And amino acid sequence is very conservative.Food hypersenstivity albumen relevant to sensitivity response is only several to several in its antigenic determinant
Ten amino acid residues (Gu Kefei, Gao Meixu, Li Chunhong, Pan family's honor shrimp allergy and shrimp allergen [J] food industry science and technology,
2007,(04):239-240).Maillard reaction can make food as an important chemical reaction in food processing process
In protein denaturation, generate special fragrance and color, reaction condition is simple, and reaction product is natural, have reaction condition
Mild advantage, is easy in processing of aquatic products that (the beautiful fructose of Zhang Yiqun, Li Zhenxing, Lin Hong, Li Qing and xylose are anti-in Mei Lade
Research [J] Food Science that shrimps allergen activity is influenced in answering, 2009,30 (09): 11-14).
Heat treatment is common processing method in food processing process.Studies have shown that pair after cooking or pressure treatment
Shrimp allergen activity has certain reduction, and (Zheng Lina, Lin Hong, Liu Yixuan, Li Yujin, Li Zhenxing difference thermal processing method are to knife
Influence [J] aquatic product journal of the new prawn allergen activity of volume, 2011,35 (03): 466-471).Therefore, add in the production of prawn
Cut down its sensitization in work, by key amino acid directed modification to produce low irritability to shrimp food.
Summary of the invention
It the purpose of the present invention is to provide simple process, easily accomplishes scale production, prawn allergen sensitisation can be cut down
A kind of low irritability dried shrimps processing method based on key amino acid directed modification.
The present invention includes the following steps.
1) raw material pre-treatment；
In step 1), the specific method of the raw material pre-treatment can are as follows: prawn is removed silt and itself dirt, clear water
Rinsed clean is placed in advance in 0.5%~2.0% saline solution in boiling vessel, and the prawn after cleaning cooks, then is rinsed with ice water, drips
It is dry；The prawn includes litopenaeus vannamei, Crustin etc.；Prawn after the cleaning cooks and can boil at 95~100 DEG C
Make 3~9min.
2) key amino acid directed modification；
In step 2), the specific method of the key amino acid directed modification can are as follows: the prawn drained is in reduced sugar
Ice bath impregnates, and the prawn after dipping is put into the processing of pressure pot inner pressure, reaches directed modification to the pass of shrimp allergen epitope
The purpose of key amino acid；The mass percentage concentration of the reduced sugar can be 1%~5%, and the pH of reduced sugar can be 6.5~8.5；Institute
The time for stating ice bath dipping can be 0.5~2h；The proportion of the prawn and reduction sugar juice can be 1g ︰ (10~20) mL, wherein
Prawn is calculated by mass, and reduction sugar juice is in terms of volume；The condition of the pressure treatment can handle 3 under 0.08MPa pressure
~9min.
3) product packaging.
In step 3), the cooling in cold water immediately of the prawn after processing, drying, vacuum packet is can be used in the product packaging
Dress, obtains low irritability dried shrimps.
The present invention has the advantages that realizing anaphylactogen epitope in prawn using sugar-modified combination pressure processing is restored
On key amino acid directed modification purpose, can be obtained low irritability dried shrimps by simply processing.The side that the present invention uses
Method has the characteristics that mild efficient, simple process.
Detailed description of the invention
Fig. 1 is processing front and back to shrimp products pictorial diagram.In Fig. 1, A is the prawn after cooking, and B is pair after working process
Shrimp, C are the prawn of direct pressure processing, and D is the prawn finished product after vacuum packaging.
Fig. 2 is sensitization situation of change of the processing of embodiment 2 front and back to shrimp allergen.In Fig. 2, A is polyacrylamide
Gel electrophoresis (SDS-PAGE)；B is dot blot (Dot Blot), and primary antibody is rabbit-anti shrimp TM, and secondary antibody is goat-anti rabbit；M: albumen point
Sub- amount standard；1: untreated shrimp thick leach protein；2: cooking the shrimp thick leach protein of 6min；3: cooking 6min, D- galactolipin
Impregnate the shrimp thick leach protein of 1.0h, 0.08MPa pressure treatment 6min；4: pressure treatment 6min shrimp thick leach protein.
Fig. 3 is to glycosylate directed modification to the key amino acid of shrimp allergen epitope.In Fig. 3, according on NCBI
Anaphylactogen TM amino acid sequence, pass through its 3D simulation drawing of SWISS-MODEL Software Create, recycle Pymal software carry out
The mark of amino acid wherein identifies R shown in arrow255, R139, R101, R91, K49For the amino acid of reduced sugar directed modification.
Specific embodiment
Below in conjunction with the drawings and specific embodiments, the present invention is further illustrated.
Embodiment 1
1) raw material pre-treatment: taking fresh or freezing prawn (litopenaeus vannamei), removes silt and itself dirt, clear water drift
Wash clean.0.5% saline solution is placed in advance in boiling vessel, the prawn after cleaning is in 95~100 DEG C of cooking 3min；Pair after cooking
Shrimp rinses through ice water, drains.
2) key amino acid directed modification: the prawn drained ice bath in 1.0% reduced sugar (pH 6.5) impregnates 0.5h, right
Shrimp and reduction the ratio between sugar juice are 1 ︰ 10 (w:v), and the prawn after dipping is put into pressure cooker, through 0.08MPa pressure treatment 3min,
Achieve the purpose that directed modification to the key amino acid of shrimp allergen epitope.
3) product packaging: the prawn after processing is cooling in cold water immediately, dries, and vacuum packaging obtains low irritability dried shrimps.
Fig. 1 provides processing front and back to shrimp products pictorial diagram.
Embodiment 2
1) raw material pre-treatment: taking fresh or freezing prawn (Crustin), removes silt and itself dirt, clear water drift
Wash clean.1.0% saline solution is placed in advance in boiling vessel, the prawn after cleaning is in 95~100 DEG C of cooking 6min；Pair after cooking
Shrimp rinses through ice water, drains.
2) key amino acid directed modification: the prawn drained ice bath in 3.0% reduced sugar (pH 7.5) impregnates 1h, prawn
It is 1 ︰ 15 (w:v) with the ratio between sugar juice is restored, the prawn after dipping is put into pressure cooker, through 0.08MPa pressure treatment 6min, reaches
To directed modification to the purpose of the key amino acid of shrimp allergen epitope.
3) product packaging: the prawn after processing is cooling in cold water immediately, dries, and vacuum packaging obtains low irritability dried shrimps.
Embodiment 3
1) raw material pre-treatment: taking fresh or freezing prawn (litopenaeus vannamei), removes silt and itself dirt, clear water drift
Wash clean.2% saline solution is placed in advance in boiling vessel, the prawn after cleaning is in 95~100 DEG C of cooking 9min；Prawn after cooking
It rinses, drains through ice water.
2) key amino acid directed modification: the prawn drained ice bath in 5.0% reduced sugar (pH 8.5) impregnates 2h, prawn
It is 1 ︰ 20 (w:v) with the ratio between sugar juice is restored, the prawn after dipping is put into pressure cooker, through 0.08MPa pressure treatment 9min, reaches
To directed modification to the purpose of the key amino acid of shrimp allergen epitope.
3) product packaging: the prawn after processing is cooling in cold water immediately, dries, and vacuum packaging obtains low irritability dried shrimps.
The sensitization of 4 prawn of embodiment detects (using the finished product of embodiment 2 as test object), it the following steps are included:
1) the albumen situation of change of SDS-PAGE detection processing front and back
Sample and suitable 4 × sds gel sample-loading buffer are mixed with the ratio of 3 ︰ 1, in 95 DEG C of heating 10min, made
Sample SDSization.Determine the concentration of resolving polyacrylamide gel according to the molecular size range of albumen in sample, it is used in this research
Resolving gel concentration be 15%.Electrophoresis is carried out at constant current 10mA, after electrophoresis, with coomassie brilliant blue R_250 to gel into
Row dyeing, dye to gel is in navy blue, then uses appropriate destainer instead and decolourize, until showing clearly blue protein item
Band is finally taken pictures preservation with gel imager.
2) using the immune combination activity of Western Blot testing product
Electrophoresis: it after sample is carried out SDS-PAGE electrophoretic separation, takes out gel and is placed in protein delivery liquid.
Transferring film: preparatory foundation gel size is cut and is dipped in the NC film, gel and the filter paper of wetting of protein delivery liquid
It is stacked in electrotransfer slot by three layers of filter paper → NC film → gel → tri- layer filter paper sequence, carefully excludes bubble with idler wheel, turned
NC film is taken out after film 35min.
It just contaminates: NC film just contaminate with Ponceaux dye liquor, to detect the protein band on electrotransfer caudacoria.Then recycling
Ponceaux is simultaneously rinsed with TBS-T to colourless.
Closing: NC film is placed in 5% defatted milk, closes 1h in room temperature on shaking table.
Primary antibody is incubated for: incline deblocking liquid, rinses 3 × 5min with TBS-T, goat-anti rabbit TM polyclonal antibody (1 ︰ 100 is added
000) it is incubated for 1.5h at room temperature as primary antibody.
Secondary antibody is incubated for: incline primary antibody, rinses 5 × 5min with TBS-T, is made with the sheep anti-mouse igg (1 ︰ 20 000) of HRP label
It is incubated for 1.5h at room temperature for secondary antibody.
ECL colour developing: incline secondary antibody, 7 × 7min is rinsed with TBS-T, after NC film is reacted 2min in developing solution, with chemistry
Luminous fluorescent and visible light gel imager develop the color and take pictures.
Interpretation of result: result is as shown in Fig. 2, using sugar-modified combination pressure processing is restored, crude protein IgG combines activity
The dried shrimps of substantially less than raw shrimp and pressure treatment.Processing method of the present invention by restoring sugar-modified combination pressure processing, comparison
The combined density of raw shrimp reduces 15.13%, and the combined density that comparison cooks dried shrimps reduces 8.94%, and reduced pressure handles shrimp
Dry combined density reduces 18.99%, it was demonstrated that the method can be such that the allergen sensitisation of prawn obviously cuts down.
Fig. 3 provides glycosylation directed modification to the key amino acid of shrimp allergen epitope.
Claims (10)
1. a kind of low irritability dried shrimps processing method based on key amino acid directed modification, it is characterised in that including following step
It is rapid:
1) raw material pre-treatment；
2) key amino acid directed modification；
3) product packaging.
2. a kind of low irritability dried shrimps processing method based on key amino acid directed modification as described in claim 1, feature
It is in step 1), the raw material pre-treatment method particularly includes: prawn is removed into silt and itself dirt, clear water rinsing is dry
Only, 0.5%~2.0% saline solution is placed in advance in boiling vessel, the prawn after cleaning cooks, then is rinsed with ice water, drains.
3. a kind of low irritability dried shrimps processing method based on key amino acid directed modification as claimed in claim 2, feature
It is that the prawn includes litopenaeus vannamei, Crustin.
4. a kind of low irritability dried shrimps processing method based on key amino acid directed modification as claimed in claim 2, feature
It is 3~9min of cooking at 95~100 DEG C that prawn after being the cleaning, which cooks,.
5. a kind of low irritability dried shrimps processing method based on key amino acid directed modification as described in claim 1, feature
It is in step 2), the key amino acid directed modification method particularly includes: the prawn drained ice bath in reduced sugar soaks
Stain, the prawn after dipping are put into the processing of pressure pot inner pressure, reach directed modification to the crucial amino of shrimp allergen epitope
The purpose of acid.
6. a kind of low irritability dried shrimps processing method based on key amino acid directed modification as claimed in claim 5, feature
The mass percentage concentration for being the reduced sugar is 1%~5%.
7. a kind of low irritability dried shrimps processing method based on key amino acid directed modification as claimed in claim 5, feature
It is that the pH of the reduced sugar is 6.5~8.5.
8. a kind of low irritability dried shrimps processing method based on key amino acid directed modification as claimed in claim 5, feature
The time for being the ice bath dipping is 0.5~2h.
9. a kind of low irritability dried shrimps processing method based on key amino acid directed modification as claimed in claim 5, feature
Be the prawn and restore sugar juice proportion be 1g ︰ (10~20) mL, wherein prawn is calculated by mass, restore sugar juice with
Volume calculates；The condition of the pressure treatment is 3~9min of processing under 0.08MPa pressure.
10. a kind of low irritability dried shrimps processing method based on key amino acid directed modification as described in claim 1, feature
It is in step 3), using the prawn after processing, cooling, drying, vacuum packaging obtain the product packaging in cold water immediately
Low irritability dried shrimps.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114287584A (en) * | 2021-12-13 | 2022-04-08 | 华南理工大学 | Low-sensitization shrimp paste and preparation method and application thereof |
| CN114287584B (en) * | 2021-12-13 | 2023-09-26 | 华南理工大学 | Low-sensitization shrimp paste and preparation method and application thereof |
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