CN109221985A - 一种低致敏性牡蛎干的制备方法 - Google Patents
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Abstract
一种低致敏性牡蛎干的制备方法，涉及加工食品。牡蛎的前处理；牡蛎过敏原抗原表位定点改性；牡蛎烘干包装。采用还原糖修饰结合隔水压力处理的抗原表位定点改性技术，消减牡蛎肌肉过敏原的致敏性，消费者购买后，进行常规烹饪即可得低致敏性牡蛎食品，尤其是显著降低常规烹饪汤汁的致敏性。采用隔水压力处理并通过冰水漂洗表面，去除部分牡蛎体内可溶性过敏原蛋白，采用还原糖修饰结合隔水压力处理对牡蛎过敏原的抗原表位进行定向修饰，消减牡蛎肌肉过敏原的致敏性，消费者购买后，进行常规烹饪即可得低致敏性牡蛎食品，尤其是显著降低常规烹饪的汤汁的致敏性，且具有操作简便、成本低、易实现规模化生产等特点。
Description
技术领域
本发明涉及加工食品，尤其是涉及一种低致敏性牡蛎干及其制备方法。
背景技术
中国是亚洲最大的水产品捕捞及生产国，其中牡蛎产量持续上升，2016年达到483.50万吨，占世界总产量的81.50％(农业部渔业局.2017中国渔业统计年鉴[M].北京:中国农业出版社,2018:43)。牡蛎肉中富含蛋白质、多肽、多糖等营养物质，深受消费者喜欢，但关于不恰当地食用牡蛎致敏的报道也在逐年递增，过敏后机体会引起包括胃肠道系统、呼吸系统等症状(Brough,HA,et al.,Atopic dermatitis increases the effect ofexposure to peanut antigen in dust on peanut sensitization and likely peanutallergy.J.Allergy Clin.Immunol,2016,138(5):1356-1366)，严重者甚至休克、死亡。目前，牡蛎干的加工方式主要是直接烘干，传统的牡蛎加工方式并未考虑到牡蛎中过敏原的致敏性，这对公众的食品安全现状埋下了极大的隐患。
相关文献表明，牡蛎中的主要过敏原为原肌球蛋白(Tropomyosin，TM)，(Jimenez-Saiz,R,et al.,Effect of processing technologies on the allergenicity of foodproducts.Crit.Rev.Food Sci.Nutr,2015.55(13):1902-1917)其分子量为35～38kDa，是一种酸性糖蛋白(Leung,PSC,et al.,Cloning,expression,and primary structure ofMetapenaeus ensis tropomyosin,the major heat-stable shrimp allergen.J.AllergyClin.Immunol,1994,94:882-890)对蛋白酶、酸和热均有良好的稳定性(Motoyama,K,etal.,Cephalopod tropomyosins:Identification as major allergens and molecularcloning.Food Chem.Toxicol,2006,44:1997-2002)。这些特性导致TM常规的烹饪和加工方法难以将其去除。
过敏原中决定抗原特异性的特殊氨基酸基团称为抗原表位，一般由20个以下的氨基酸残基组成。在过敏反应过程中，抗原表位与IgE特异性结合，促使机体产生过敏效应。目前可以通过信息学手段预测抗原表位(Wang,HW,et al.,Machine learning-basedmethods for prediction of linear B-cell epitopes.Merhods.Mol.Biol,2014,1184:217-236)，有研究表明对预测的表位进行定向修饰可以改变过敏原致敏性(Han,XY,etal.,The Maillard reaction reduced the sensitization of tropomyosin andarginine kinase from Scylla paramamosain,simultaneously.J.Agric.FoodChem.2018,66,2934-2943)。
发明内容
本发明的目的在于提供工艺简单、可操作性强、易实现规模化生产的一种低致敏性牡蛎干的制备方法。
本发明包括以下步骤：
1)牡蛎的前处理；
在步骤1)中，所述牡蛎的前处理的具体方法可为：选用新鲜、去壳的牡蛎为原料，用清水洗净牡蛎外表所附的泥沙和污物，洗净后的牡蛎蒸煮，再用冰水漂洗，用盐糖水浸渍；所述牡蛎蒸煮可将洗净后的牡蛎放入蒸煮器中，95～100℃下煮制3～9min；所述盐糖水的温度可为0～4℃，所述盐糖水的组成可为1.0％～5.0％还原糖、0.5％～2.0％食盐，余量为水，pH 6.5～8.5；所述浸渍的时间可为0.5～2h；所述牡蛎肉与盐糖水的配比可为1g︰(5～10)mL，其中牡蛎肉以质量计算，盐糖水以体积计算。
2)牡蛎过敏原抗原表位定点改性；
在步骤2)中，所述牡蛎过敏原抗原表位定点改性的具体方法可为：将经过浸渍的牡蛎放入压力锅内，还原糖修饰结合0.08MPa隔水压力处理3～9min，冰水漂洗。
3)牡蛎烘干包装。
在步骤3)中，所述牡蛎烘干包装可采用牡蛎按规格分别放在容器内烘干，并装入复合包装袋中。
本发明采用还原糖修饰结合隔水压力处理的抗原表位定点改性技术，消减牡蛎肌肉过敏原的致敏性，消费者购买后，进行常规烹饪即可得低致敏性牡蛎食品，尤其是显著降低常规烹饪汤汁的致敏性。
本发明的优点是：本发明采用隔水压力处理并通过冰水漂洗表面，去除部分牡蛎体内可溶性过敏原蛋白，采用还原糖修饰结合隔水压力处理对牡蛎过敏原的抗原表位进行定向修饰，消减牡蛎肌肉过敏原的致敏性，消费者购买后，进行常规烹饪即可得低致敏性牡蛎食品，尤其是显著降低常规烹饪的汤汁的致敏性，且具有操作简便、成本低、易实现规模化生产等特点。
附图说明
图1为处理的低致敏性牡蛎干产品加工流程。在图1中，A为新鲜牡蛎，B为前处理后的牡蛎，C为过敏原抗原表位定向修饰的牡蛎，D为烘干包装的低致敏性牡蛎干成品。
图2为实施例1加工前后牡蛎干制品过敏原过敏性的变化。在图2中，A为聚丙烯酰胺凝胶电泳(SDS-PAGE)；M：蛋白分子量标准；1：加工前的牡蛎粗提蛋白；2：加工后的牡蛎粗提蛋白；B为TM致敏性检测：免疫印迹法(Western Blot)，一抗为兔抗青蟹TM，二抗为羊抗兔；M：蛋白分子量标准；1：加工前的牡蛎粗提蛋白；2：加工后的牡蛎粗提蛋白。
图3为为定向修饰的牡蛎过敏蛋白示意图。在图3中，根据NCBI上的牡蛎过敏原TM的氨基酸序列，通过SWISS-MODEL软件生成其3D模拟图，再利用Pymal软件进行氨基酸的标识，其中箭头所示标识R255，R140，R101，R91，K49为还原糖定向修饰的氨基酸。
图4为实施例2加工前后牡蛎过敏原致敏性的变化。在图4中，A为聚丙烯酰胺凝胶电泳(SDS-PAGE)；M：蛋白分子量标准；1：加工后牡蛎干炖汤的汤汁粗提蛋白；2：未经加工牡蛎干炖汤的汤汁粗提蛋白；B为TM致敏性检测：免疫印迹法(Western Blot)，一抗为兔抗青蟹TM，二抗为羊抗兔；M：蛋白分子量标准；1：加工后牡蛎干炖汤的汤汁粗提蛋白；2：未经加工牡蛎干炖汤的汤汁粗提蛋白。
图5为实施例3加工前后牡蛎过敏原致敏性的变化。在图5中，A为SDS-聚丙烯酰胺凝胶电泳(SDS-PAGE)；M：蛋白分子量标准；1：加工后牡蛎干煮粥的上清粗提蛋白；2：未经加工牡蛎干煮粥的上清粗提蛋白；B为TM致敏性检测：免疫印迹法(Western Blot)，一抗为兔抗青蟹TM，二抗为羊抗兔；M：蛋白分子量标准；1：加工后牡蛎干煮粥的上清粗提蛋白；2：未经加工牡蛎干煮粥的上清粗提蛋白。
具体实施方式
以下结合附图和具体实施例对本发明作进一步的说明。
实施例1：
1)牡蛎的前处理：选用新鲜、去壳的牡蛎为原料，将清水洗净牡蛎外表所附的泥沙和污物，洗净后的牡蛎放入蒸煮器中，95～100℃煮制6min；煮制后的牡蛎经冰水漂洗，于0～4℃下的盐糖水(3.0％还原糖、1.5％食盐，95.5％水，pH 7.0)浸渍1h，牡蛎肉与盐糖水之比为1︰5(w:v)。
2)牡蛎过敏原抗原表位定点改性：将经过浸渍的牡蛎放入压力锅内，还原糖修饰结合0.08MPa隔水压力处理6min，冰水漂洗。
3)牡蛎烘干包装：牡蛎按规格分别放在容器内烘干，并装入复合包装袋中。
实施例2(加工牡蛎干与市场现售牡蛎干产品分别煲汤对比)
1)将经加工后的牡蛎干(实验组)与从市场上购买的牡蛎干(对照组)分别泡发。
2)称取泡发重量50g的牡蛎放入清水中，大火烧开，小火煮制1h，分别称取上清。
3)将上清进行TM致敏性检测。
4)结果分析：结果如图1～4所示，经过敏原抗原表位定向修饰的牡蛎干，其不仅粗蛋白IgG免疫结合活性显著低于未加工牡蛎干，并且其煲汤的汤汁的致敏性也显著降低。表明本发明中所用的还原糖修饰结合隔水压力处理的抗原表位定点改性的加工方法可使牡蛎干致敏性明显消减。
实施例3(加工牡蛎干与市场现售牡蛎干产品分别煮粥对比)
1)将经加工后的牡蛎干(实验组)与从市场上购买的牡蛎干(对照组)分别泡发。
2)称取泡发重量50g的牡蛎放入已加好米的清水中，煮制1h，分别称取上清。
3)将上清进行TM致敏性检测。
4)结果分析：结果如图2～5所示，经过敏原抗原表位定向修饰的牡蛎干，其不仅粗蛋白IgG免疫结合活性显著低于未加工牡蛎干，并且其煮粥的上清粗提蛋白的致敏性也显著降低。表明本发明中所用的还原糖修饰结合隔水压力处理的抗原表位定点改性的加工方法可使牡蛎干致敏性明显消减。
实施例4(加工前后牡蛎的免疫结合活性检测，以实施例1～3的成品作为检测对象)
1.SDS-PAGE检测加工前后的蛋白变化情况
(1)样品的SDS化：测定粗蛋白及水溶液中蛋白含量，调整样品至相同浓度(2mg/mL)，与适量的4×SDS Loading buffer混匀。
(2)电泳过程：考虑到样品为粗蛋白，分子量大小不等，本发明中所用到的聚丙烯酰胺凝胶浓度为15％，电流10mA，电泳时间1.5h。
(3)成像过程：电泳结束后，切去多余梳子部分，用考马斯亮蓝R-250对凝胶染色，染至深蓝色，后换用适量脱色液，脱色至显示出清晰的蓝色蛋白条带，最后用凝胶成像仪拍照保存。
2.采用Western Blot检测产品的免疫结合活性
电泳：将样品进行SDS-PAGE电泳分离后，取出凝胶置于蛋白转移液中。
转膜：将预先依据凝胶大小所切取并浸于蛋白转移液的NC膜、凝胶与润湿的滤纸按三层滤纸→NC膜→凝胶→三层滤纸的顺序叠放于电转移槽内，用滚轮小心排除气泡，转膜35min后取出NC膜。
初染：用丽春红染液对NC膜进行初染，以检测电转移后膜上的蛋白条带。随后回收丽春红并用TBS-T漂洗至无色。
封闭：将NC膜置于5％脱脂奶中，于摇床上室温封闭1h。
一抗孵育：倾去封闭液，以TBS-T漂洗3×5min，加入羊抗兔TM多克隆抗体(1︰100000)作为一抗于室温下孵育1.5h。
二抗孵育：倾去一抗，以TBS-T漂洗5×5min，用HRP标记的羊抗鼠IgG(1︰20 000)作为二抗于室温下孵育1.5h。
ECL显色：倾去二抗，以TBS-T漂洗7×7min，将NC膜于显色液中反应2min后，用化学发光荧光和可见光凝胶成像仪进行拍照。
Claims (9)
1.一种低致敏性牡蛎干的制备方法，其特征在于包括以下步骤：
1)牡蛎的前处理；
2)牡蛎过敏原抗原表位定点改性；
3)牡蛎烘干包装。
2.如权利要求1所述一种低致敏性牡蛎干的制备方法，其特征在于在步骤1)中，所述牡蛎的前处理的具体方法为：选用新鲜、去壳的牡蛎为原料，用清水洗净牡蛎外表所附的泥沙和污物，洗净后的牡蛎蒸煮，再用冰水漂洗，用盐糖水浸渍。
3.如权利要求2所述一种低致敏性牡蛎干的制备方法，其特征在于所述牡蛎蒸煮是将洗净后的牡蛎放入蒸煮器中，95～100℃下煮制3～9min。
4.如权利要求2所述一种低致敏性牡蛎干的制备方法，其特征在于所述盐糖水的温度为0～4℃。
5.如权利要求2所述一种低致敏性牡蛎干的制备方法，其特征在于所述盐糖水的组成为1.0％～5.0％还原糖、0.5％～2.0％食盐，余量为水，pH 6.5～8.5。
6.如权利要求2所述一种低致敏性牡蛎干的制备方法，其特征在于所述浸渍的时间为0.5～2h。
7.如权利要求2所述一种低致敏性牡蛎干的制备方法，其特征在于所述牡蛎肉与盐糖水的配比为1g︰(5～10)mL，其中牡蛎肉以质量计算，盐糖水以体积计算。
8.如权利要求1所述一种低致敏性牡蛎干的制备方法，其特征在于在步骤2)中，所述牡蛎过敏原抗原表位定点改性的具体方法为：将经过浸渍的牡蛎放入压力锅内，还原糖修饰结合0.08MPa隔水压力处理3～9min，冰水漂洗。
9.如权利要求1所述一种低致敏性牡蛎干的制备方法，其特征在于在步骤3)中，所述牡蛎烘干包装是采用牡蛎按规格分别放在容器内烘干，并装入复合包装袋中。
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