CN109619381A - A method of reducing almond milk sensitization - Google Patents
A method of reducing almond milk sensitization Download PDFInfo
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- CN109619381A CN109619381A CN201811430814.3A CN201811430814A CN109619381A CN 109619381 A CN109619381 A CN 109619381A CN 201811430814 A CN201811430814 A CN 201811430814A CN 109619381 A CN109619381 A CN 109619381A
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
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- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
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- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
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Abstract
The invention discloses a kind of methods for reducing almond milk sensitization, belong to technical field of food safety detection.The method of the present invention is that modification is hydrolyzed to almond milk using protease, and the protease includes one or both of papain, neutral proteinase.The method of the present invention remains the nutriment of almond to the greatest extent, can be substantially reduced the sensitization of almond milk, it is higher reduce by 79.1% immunoreactivity；And there is simple process, safe operation is suitble to the advantages of being mass produced, and the almond food and beverage products to develop safer provide platform, and application prospect is boundless.
Description
Technical field
The present invention relates to a kind of methods for reducing almond milk sensitization, belong to technical field of food safety detection.
Background technique
Food irritability is the allergic immune reaction that the IgE as caused by immune system is mediated.According to world food and agriculture group
The report of (FAO) is knitted, food hypersenstivity may be caused by milk, egg, fish, shellfish, peanut, beans, nut and wheat, these
It is defined as " eight big anaphylactogens ".World's allergy tissue (WAO) estimation, the whole world have 2.5 hundred million people to suffer from certain food hypersenstivity,
Wherein the impacted ratio of baby is greater than 5-8%, and adult is greater than 1-2%.Food allergy disease is very common, including acute, can
The allergic reaction of energy threat to life and chronic debilitating diseases, such as have difficulty in breathing, fash, nettle rash, vomiting and diarrhea etc..
Currently, food hypersenstivity is a generally existing food-safety problem, cured substance cannot be used.Avoid allergic reaction
Unique method be that not take in the food containing anaphylactogen, this can not only prevent consumer's edible nourishing food, can also be to strong
Kang Zaocheng certain harm.Previous studies have shown that heat treatment can destroy the activity of food allergen, but some mistakes
Quick original has resistance to heating.Enzyme hydrolysis is the most common technical process for reducing food proteins sensitization.Food allergen
One common trait is their resistances to pipe intestinal digesting, therefore is to change food protein immune response with enzyme prehydrolysis
One of the most effectual way of property.Due to hydrolysis, comformational epitope is destroyed rapidly, and linear epitope is cut.With whole protein phase
Than hydrolysate has many advantages, such as improves dissolubility and promote intestinal absorption, and protein hydrolysate is due to its nutrition
The substitution ingredient of whole protein in food industry is had become with functional characteristic.However, allergen protein in different foods
Structure, property are multifarious, and the application of enzyme hydrolysis process nevertheless suffers from the limitation of specific food species.
Almond is a kind of nut, nutritional ingredient rich in, such as essential fatty acid, dietary fiber and various other functions
Property ingredient.Almond milk is the aqueous colloidal dispersion obtained and being beaten almond and water.In recent years, to the lactose of animal cream allergy
For the group not tolerated, substitute of the almond milk on European market as animal cream.By reducing plasma LDL cholesterol water
Flat, the consumption figure of almond milk can also reduce the risk for suffering from coronary heart disease.Although it has health benefits, it is to influence the U.S.
One of main sensitization food of eight kinds of 0.5% adult.It is reported that almond seed contains 188 kinds of different protein.According to generation
The report of boundary's health organization and International Union of Immunological Societies's anaphylactogen name sub-committee, almond is containing there are four types of anaphylactogens
(Pru du3,4,5,6).Pru du 3 is classified as the Rice Nonspecific Lipid Transfer Protein that molecular weight is 9kDa；Pru du 4 is
Profilin, molecular weight 14kDa；Pru du 5 is 60S acidic ribosomal protein P2, molecular weight 10kDa；Pru du
6 be amandin, and 11S class vicilin, molecular weight is about 360kDa (http://www.allergen.org/).At this
In a little protein, almond main protein or amandin account for about the 65% of total soluble protein.Amandin belongs to 11S ball egg
White family, it is after heat treatment stable.
The report reduced at present in relation to almond milk sensitization is substantially through ultra high pressure treatment, however ultra high pressure treatment
The immunoreactivity that almond milk after (such as 450MPa, 600MPa) is measured through 4C10 epitope be reduced to it is untreated before 5%
Left and right, but the immunoreactivity of 4F10 epitope measurement retains 50%, and universality is lower and reducing effect can be ignored in 4C10 substantially；This
Outside, ultra high pressure treatment can make albumen solubility to reduce by 50% or so, seriously affect the nutritive value of almond milk.Therefore,
It invents under the premise of a kind of easy and nutrition-retaining is worth, additionally it is possible to anaphylactogen in almond milk (Pru du 3,4,5,6) be effectively reduced
The method of sensitization has urgent need.
Summary of the invention
To solve the above-mentioned problems, present invention building is dropped significantly using the method for the modified allergen protein of protease hydrolytic
Low almond milk sensitization, and retain the nutriment of almond to the greatest extent, and simple process, safe operation, it is suitable for
Large-scale production.
The first purpose of the invention is to provide a kind of method for reducing almond milk sensitization, the method is to utilize albumen
Modification is hydrolyzed to almond milk in enzyme, and the protease selects one or both of papain, neutral proteinase.
In one embodiment of the invention, the protease is 40-0.5mg/ μ L with respect to the additive amount of almond milk.
In one embodiment of the invention, papain 38-6mg/ μ preferred with respect to the additive amount of almond milk
L。
In one embodiment of the invention, neutral proteinase 10- preferred with respect to the additive amount of almond milk
0.5mg/μL。
In one embodiment of the invention, the hydrolysis time is (10-120) min.
In one embodiment of the invention, the hydrolysis temperature is 40-80 DEG C.
In one embodiment of the invention, the preparation method of the almond milk is using almond and water according to 1:(8-
10) mass ratio is mixed with beating to obtain the final product.
In one embodiment of the invention, the preparation method of the almond milk further includes impregnating almond, removing the peel.
Second object of the present invention is to provide a kind of muting sensitive almond milk using the above method.
Third object of the present invention is to provide a kind of muting sensitive almond food, comprising above-mentioned low in the formula of the food
Quick almond milk.
Fourth object of the present invention is to provide a kind of preparation prevented or coronary heart disease is suffered from treatment, and the preparation includes above-mentioned
Muting sensitive almond milk.
Beneficial effects of the present invention:
The method of the present invention remains the nutriment of almond to the greatest extent, can be substantially reduced the sensitization of almond milk,
It is higher reduce by 79.1% immunoreactivity；And there is simple process, safe operation is suitble to the advantages of being mass produced, is
It develops safer almond food and beverage products and provides platform, application prospect is boundless.
Specific embodiment
Illustrate the present invention, including but not limited to following Examples by following instance.It should be pointed out that this field
For those of ordinary skill, without departing from the inventive concept of the premise, various modifications and improvements can be made.These all belong to
In protection scope of the present invention.
Various Methods for Determing Different Proteins: instrument Nano 100 is used, albumen is measured by the absorbance value in UV280nm
Matter concentration.
Protein solubility measuring method: almond milk being dissolved in the PBS buffer solution of pH 7.4, magnetic agitation 1h,
8000g is centrifuged 15min.Supernatant is taken, soluble protein content is measured by Lowry method.
Hydrolysising amino acid content measuring method: taking the almond milk powder that 120mg is freeze-dried, and hydrochloric acid hydrolyzes 22h.With
After NaOH is neutralized, OPA derivatization passes through the content of amino acid in high effective liquid chromatography for measuring almond milk powder.
Protein molecule quantity measuring method: the almond milk sample after hydrolysis measures sensibiligen subunit band by SDS-PAGE
Variation.Sample after taking 40ul to dilute, adds 10ul Loading buffer, boiling water bath boils loading after 10min.Block used
The concentration of glue is 12%, concentrate glue voltage 80V, separation gel voltage 120V.
Immunoreactivity measuring method: the immunoreactivity of almond milk sample is measured by Salmonella method.It takes
The sample of 100ul is cultivated 20min, is cleaned 3 times with cleaning solution in 96 orifice plates, room temperature；The anti-almond- of 100ul is added
Peroxidase cultivates 20min at room temperature, cleans 3 times；The substrate solution of 100ul is added, is protected from light after cultivating 20min, is added
Terminate liquid (the 0.5M H of 100ul2SO4), absorbance is measured at 450 nm.
Embodiment 1
The present embodiment is related to a kind of method for reducing almond milk sensitization, the specific steps are as follows:
(1) 20g semen armeniacae amarae is weighed, is drained after 4 DEG C of immersion 15h, is removed the peel；Moisture content, low speed mashing is added with the ratio of 1:9
3min, filtering, by filtrate be stored in 4 DEG C it is spare；
(2) in the almond milk of step (1) preparation, papain is added with the concentration of 7.53mg/ μ L, is hydrolyzed at 50 DEG C
1h is to get hydrolyzed modified almond milk.；
The physics and chemistry of pH, protein content, albumen solubility and hydrolysis amino acid is carried out to the almond milk sample after hydrolyzed modified
Analysis, and by SDS-PAGE measure processing after almond milk molecular weight of albumen, by ELISA determine processing after almond milk be immunized
Reactivity, specific performance the results are shown in Table 1.
1 embodiment of table, 1 gained almond milk performance test situation
Embodiment 2
The present embodiment is related to a kind of method for reducing almond milk sensitization；Specific step is as follows:
(1) 20g semen armeniacae amarae is weighed, 4 DEG C of immersions drain afterwards for 24 hours, peeling.Moisture content, low speed mashing is added with the ratio of 1:9
3min, filtering, by filtrate be stored in 4 DEG C it is spare；
(2) in the almond milk of step (1) preparation, neutral proteinase is added with the ratio of 5mg/ μ L, in 50 DEG C of hydrolysis 1h,
Up to hydrolyzed modified almond milk.
The reason of pH, protein content, albumen solubility and hydrolysis amino acid etc. is carried out to the almond milk sample after hydrolyzed modified
Change analysis, and almond milk molecular weight of albumen before and after the processing is measured by SDS-PAGE；, pass through ELISA and determine almond before and after the processing
The immunoreactivity of cream, specific performance the results are shown in Table 2.
2 embodiment of table, 2 gained almond milk performance test situation
| pH | 6.31 |
| Protein content (mg/mL) | 14.31 |
| Albumen solubility (mg/mL) | 5.52 |
| Hydrolysis amino acid (g/100g) | 29.32 |
| Molecular weight of albumen | Amandin band weakens |
| Immunoreactivity (OD value) | 0.116 |
Embodiment 3
The present embodiment is related to a kind of method for reducing almond milk sensitization；Specific step is as follows:
(1) 20g semen armeniacae amarae is weighed, is drained after 4 DEG C of immersion 18h, is removed the peel, moisture content, low speed mashing are added with the ratio of 1:9
3min, filtering, by filtrate be stored in 4 DEG C it is spare；
(2) in the almond milk of step (1) preparation, papain is added with the concentration of 3.766mg/mL, respectively 50
DEG C hydrolysis 0min, 10min, 30min, 60min, 90min, 120min, obtain 6 kinds of almond milks.
PH, protein content, albumen solubility and hydrolysis amino acid physics and chemistry point are carried out to the almond milk sample after hydrolysis respectively
Analysis and the measurement of milk protein molecule amount and immunoreactivity, concrete outcome are as shown in table 3.
The almond milk performance test situation obtained after the different hydrolysis time processing of table 3
Embodiment 4
The present embodiment is related to a kind of method for reducing almond milk sensitization；Specific step is as follows:
(1) 20g semen armeniacae amarae is weighed, is drained after 4 DEG C of immersion 18h, is removed the peel, moisture content, low speed mashing are added with the ratio of 1:9
3min, filtering, by filtrate be stored in 4 DEG C it is spare；
(2) in the almond milk of step (1) preparation, it is separately added into the neutral protein of 10,5,2.5,2,1,0.67 (mg/ μ L)
Enzyme obtains 6 kinds of almond milks in 50 DEG C of hydrolysis 1h.
PH, protein content, albumen solubility and hydrolysis amino acid physics and chemistry point are carried out to the almond milk sample after hydrolysis respectively
Analysis and the measurement of milk protein molecule amount and immunoreactivity, concrete outcome such as table 4 show.
The almond milk performance test situation obtained after 4 various concentration of table hydrolysis enzymatic treatment
Embodiment 5
Referring to embodiment 1, other conditions are constant, and papain is only replaced with papain and neutral proteinase
It compounds (1:1), the papain and neutral protein enzymes extraction that the papain of 7.53mg/uL is 1:1 by volume ratio, hydrolysis
Modified almond milk immunoreactivity reduces 28.5%, than individually using papain or neutral protein enzyme effect slightly worse.
The almond milk performance test situation obtained after the processing of 5 composite hydrolysis of table
| pH | 6.16 |
| Protein content (mg/mL) | 15.202 |
| Albumen solubility (mg/mL) | 8.57 |
| Hydrolysis amino acid (g/100g) | 28.26 |
| Molecular weight of albumen | Amandin band weakens |
| Immunoreactivity (OD value) | 0.388 |
Reference examples 1:
Referring to embodiment 1, directly it is mixed with beating to obtain almond milk, without hydrolyzed modified, the performance knot of gained almond milk
Fruit is as shown in table 5.
The performance test situation of almond milk of the table 6 without proteolysis
| pH | 6.47 |
| Protein content (mg/mL) | 24.33 |
| Albumen solubility (mg/mL) | 8.92 |
| Hydrolysis amino acid (g/100g) | 27.21 |
| Molecular weight of albumen | Amandin band obvious 40 and 20kDa |
| Immunoreactivity (OD value) | 0.509 |
Reference examples 2:
Referring to embodiment 1, papain is replaced with into bromelain, other conditions are constant, and modified apricot is prepared
Benevolence cream.It is unobvious that the immunoreactivity of gained almond is substantially reduced effect, is no more than 10%, can be ignored substantially.
In conjunction with the embodiments and comparative example, discovery may make immunoreactivity to reduce using method highest of the invention
79.1%, the conformation epitopes of protein and linear epitope are hydrolyzed in hydrolytic process, are destroyed with antigen binding site
And it can not be substantially reduced by human bioequivalence by the sensitization that ELISA reaction measures almond milk.Almond milk after two kinds of enzymatic treatments
PH is maintained between 6.02-6.63, and the content of hydrolysis amino acid is about 30mg/mL, and soluble protein content increases.Items reason
Change index and show that the physicochemical property of almond milk remains unchanged substantially, and generate small-molecular peptides after hydrolyzing, is easily absorbed by the human body,
The nutriment of almond is remained to the greatest extent.
Claims (10)
1. a kind of method for reducing almond milk sensitization, which is characterized in that the method is to be carried out using protease to almond milk
Hydrolyzed modified, the protease selects one or both of papain, neutral proteinase.
2. the method according to claim 1, wherein the protease is 0.5- with respect to the additive amount of almond milk
40mg/μL。
3. method according to claim 1 or 2, which is characterized in that the additive amount additive amount of the protease is 38-6mg/
μL。
4. the method according to claim 1, wherein the hydrolysis time is 10-120min.
5. the method according to claim 1, wherein the hydrolysis temperature is 40-80 DEG C.
6. the method according to claim 1, wherein the preparation method of the almond milk be using almond and water by
According to 1:(8-10) mass ratio be mixed with beating.
7. -6 any method according to claim 1, which is characterized in that the preparation method of the almond milk further includes by apricot
Benevolence is impregnated, is removed the peel.
8. a kind of muting sensitive almond milk, which is characterized in that the muting sensitive almond milk is to utilize any the method system of claim 1-7
For what is obtained.
9. a kind of almond food, which is characterized in that include muting sensitive almond milk according to any one of claims 8 in the formula of the food.
10. the preparation that coronary heart disease is suffered from a kind of prevention or treatment, which is characterized in that the formula of the preparation includes claim 8 institute
The muting sensitive almond milk stated.
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| US20100166802A1 (en) * | 2000-04-06 | 2010-07-01 | Caplan Michael J | Methods and reagents for decreasing clinical reaction to allergy |
| CN102618608A (en) * | 2012-03-23 | 2012-08-01 | 华东理工大学 | Application of amygdalus comnnis in preparation of angiotensin converting enzyme (ACE) inhibitor |
| CN107047925A (en) * | 2017-05-02 | 2017-08-18 | 西北农林科技大学 | A kind of method of efficiently gentle reduction egg albumen sensitization |
| US20180000102A1 (en) * | 2014-12-27 | 2018-01-04 | Hill's Pet Nutrition, Inc. | Method and Compositions for Reducing Immunorecognition of Dietary Protein |
| CN112401112A (en) * | 2020-12-07 | 2021-02-26 | 天津农学院 | Combined method for removing cashew nut allergic protein |
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2018
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Patent Citations (5)
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| US20100166802A1 (en) * | 2000-04-06 | 2010-07-01 | Caplan Michael J | Methods and reagents for decreasing clinical reaction to allergy |
| CN102618608A (en) * | 2012-03-23 | 2012-08-01 | 华东理工大学 | Application of amygdalus comnnis in preparation of angiotensin converting enzyme (ACE) inhibitor |
| US20180000102A1 (en) * | 2014-12-27 | 2018-01-04 | Hill's Pet Nutrition, Inc. | Method and Compositions for Reducing Immunorecognition of Dietary Protein |
| CN107047925A (en) * | 2017-05-02 | 2017-08-18 | 西北农林科技大学 | A kind of method of efficiently gentle reduction egg albumen sensitization |
| CN112401112A (en) * | 2020-12-07 | 2021-02-26 | 天津农学院 | Combined method for removing cashew nut allergic protein |
Non-Patent Citations (3)
| Title |
|---|
| YAN ZHANG ET AL.: "Effects of heat and high-pressure treatments on the solubility and immunoreactivity of almond proteins", 《FOOD CHEMISTRY》 * |
| 张雪旺: "7S和11S大豆球蛋白的分离及酶解研究", 《中国优秀博硕士学位论文全文数据库（硕士）工程科技I辑》 * |
| 赵 晶 等: "物理法结合酶法脱除坚果类过敏原的技术研究", 《安全与检测》 * |
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