中文摘要：

大豆蛋白营养价值很高,但其是八大类食物过敏原之一,会对过敏人群造成危害,而酶解是一种较好的蛋白改性方法。选用风味蛋白酶处理大豆分离蛋白,采用间接竞争ELISA法测定酶解产物中β-伴大豆球蛋白的抗原性,并利用响应面法优化最佳酶解条件。结果表明,风味蛋白酶可以显著降低β-伴大豆球蛋白的抗原性,且其抗原性与水解度具有负相关关系。风味蛋白酶在酶解时间30 min、加酶量1 500 U/g、温度60℃、p H 6.5条件下,酶解产物中β-伴大豆球蛋白抗原抑制率达到最低,为21.79%,比大豆分离蛋白降低了76.60%。SDS-PAGE结果表明,风味蛋白酶能够将β-伴大豆球蛋白酶解成低相对分子质量的肽段,从而降低其抗原性。

英文摘要：

Soybean protein has high nutritional value,but it is one of the ‘big eight＇most allergenic foods.Enzymatic hydrolysis is a good method to improve the properties of proteins. In this study,flavourzyme was used to hydrolyze soy protein;indirect competitive ELISA was employed to determine the antigenicity of β-conglycinin in hydrolysates,and response surface methodology was applied to optimize the hydrolysis conditions. The results showed that flavourzyme hydrolysis could significantly reduce the antigenicity of β-conglycinin, which had negative correlation with the degree of hydrolysis. Under the conditions of hydrolysis time 30 min,enzyme dosage 1 500 U/g,temperature 60 ℃,p H 6.5,the antigen inhibition rate of β-conglycinin in hydrolyzates was21.79%, which was reduced by 76.60% than soybean protein isolate. SDS-PAGE analysis showed that flavourzyme can hydrolyze β-conglycinin into low molecular weight peptides,thereby reducing its antigenicity.