大豆发芽过程中过敏原蛋白和脲酶活性的变化

为探究大豆发芽过程中大豆致敏原和抗营养因子脲酶活性的变化,本试验将大豆在20℃条件下发芽7 d,每天取样,利用免疫印迹法和间接竞争酶联免疫法分析大豆发芽过程中过敏原蛋白的致敏性和抗原性变化,并测定大豆发芽过程中脲酶活性变化.结果表明,随着发芽时间的延长,豆芽中可溶性蛋白含量(干基)持续增加,在发芽第4天时达到最高,随后...

Reduction of Allergenic Proteins and Urease Activitiy During Soybean Germination

To study the changes of soybean allergens and urease activity in anti-nutritional factors during soybean germination.Soybean samples were germinated at 20℃for 7 days,and the sensitization and antigenicity of allergen proteins during soybean germination were analyzed by immunoblotting and indirect competitive enzyme-linked immunosorbent assay,and urease activity was measured.The results showed that the soluble protein content(dry basis)in bean sprouts continued to increase as the germination time prolonged,which reached the highest content on the fourth day of germination,and then decreased slightly.Electrophoresis results showed that theαandα-subunits ofβ-conglycinin and the acidic subunits of globulin were preferentially degraded over theβand basic subunits.The changes of bean sprout antigenicity and allergenicity showed a decreasing trend first and then increased during the germination process.The antigenicity of bean sprout root decreased by 80%after 4-day germination,and then increased slightly.Gly m Bd 30 K was the main allergen in the bean sprout root.The allergenicity of soybean sprouts was reduced by 54%and the antigenicity was reduced by 44%.Urease activity decreased by 67%on the 5-day germination.Germination showed a postive effect on reducing allergens in soybeans,that when soybean sprouts are about 6 cm in length,their allergen content and urease activity are low.The results of this study can be utilized to develop soybean sprouts that are easy to absorb and with low allergenicity.