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Effect of heat, enzymatic hydrolysis and acid-alkali treatment on the allergenicity of silkworm pupa protein extract

文献类型： 外文期刊

作者： He, Weiyi 1 ; He, Kan 1 ; Sun, Fan 1 ; Mu, Lixia 2 ; Liao, Sentai 2 ; Li, Qingrong 2 ; Yi, Jiang 1 ; Liu, Zhigang 1 ; Wu, Xu 1 ;

作者机构： 1.Shenzhen Univ, Hlth Sci Ctr, Sch Publ Hlth, Nanhai Ave 3688, Shenzhen 518060, Guangdong, Peoples R China

2.Guangdong Acad Agr Sci, Sericulture & Agroproc Res Inst, Guangzhou 510610, Guangdong, Peoples R China

关键词： Silkworm pupae; Allergenicity; Heat treatment; Enzymatic hydrolysis; Digestion; Acid-alkali treatment

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2021 年 343 卷

页码：

收录情况： SCI

摘要： Silkworm pupae are edible insects with high-quality nutrition in many Asian countries, but consumption of silkworm pupae can cause severe IgE-mediated allergic disease. The aim of this study was to investigate the effect of heat, enzymatic hydrolysis and acid-alkali treatment on the allergenicity of silkworm pupa protein extract (SPPE). Heating reduced the allergenicity of SPPE when the temperature was higher than 60 degrees C. Spectroscopy studies suggested an unfolded conformation of SPPE with heating, dependent on temperature and time. Enzymatic hydrolysis revealed that SPPE at 25 to 33 kDa contained pepsinand trypsin-resistant allergens. The results of acid-alkali treatment suggested that low pH can promote hydrolysis of SPPE and decrease its allergenicity. Thus, heat, enzymatic hydrolysis and acid-alkali treatment can significantly decrease the allergenicity of SPPE, with heat-, enzymeand acid-alkali-resistant allergens at 25 to 33 kDa SPPE. This study can help in the development of methods to prepare silkworm pupa protein.

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