加工处理对鲢小清蛋白免疫活性的影响

采用鱼丸加工、烘烤、油炸、高压4种方式对鲢进行加工,并比较在这4种鲢制品中小清蛋白的含量、免疫活性以及体外模拟胃液消化稳定性的变化情况.通过Tricine-SDS-PAGE和Western-blotting分析表明,鱼丸加工、烘烤、油炸、高压等方式处理可降低鲢制品中小清蛋白的含量,但在一定程度上提高了小清蛋白的胃液消化稳定性；高压几乎可完全破坏小清蛋白的IgG结合能力,是较为理想的降低食物过敏原免疫活性的加工方式之一.

Effects of processing methods on the immunoreactivity of silver carp parvalbumin

Parvalbumin(PV)is the major allergen in fish products,which could induce serious IgE-mediated food anaphylaxis when sensitive people encountered with it.A variety of clinical symptoms including angioedema,respiratory symptoms,gastrointestinal symptoms,and even death could be caused after ingestion or contact with fish or fish products or even just inhalation of fish cooking vapors.Besides monitoring the allergens in foods,reducing allergenicity of fish products is another important way to decrease the incidence of fish allergy.Therefore,the purpose of this study was to analyze the change of immunoreactivity and digestion stability of parvalbumin after different food processings.Four processing methods including surimi preparation,roast,fried,high pressured methods were evaluated in this study.Tricine-SDS-PAGE and Western-blotting were used to determine the variation of contents,immunoreactivity and digested stability of parvalbumin in the processed products.The results showed that,though surimi prepartion,roast,and fried processing could increase the gastric stability,high pressure processing could effectively reduce the content and immunoreactivity of parvalbumin in fish products.And the significance of these findings remains to be established.