The changes of antioxidation parameters and antigenicity characteristics of ovalbumin in refrigerated- storage liquid egg white samples during dense phase carbon dioxide sterilization treatments
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摘要: 研究高密度CO2杀菌和巴氏杀菌处理对贮藏期间蛋清液抗氧化物活性和过敏原特性变化的影响。将蛋清液分对照组、巴氏杀菌处理组（55℃水浴杀菌3.5 min）和高密度CO2处理组（分别在10、20、30 MPa压力下杀菌10 min）,然后放置于4℃恒温贮藏,检测4周贮藏期间蛋白质羟自由基清除能力、DPPH自由基抑制率、还原力以及过敏源特性的变化情况。实验结果显示:高密度CO2杀菌（DPCD）10 MPa处理组蛋清液在1周储藏期间中羟自由基清除率和还原力显著高于（p<0.05）对照处理组。SDS-PAGE实验结果表明,储藏期间DPCD处理并没破坏蛋清液中的重要过敏源——卵白蛋白。Abstract: In order to investigate the changes of antioxidant parameters and antigenicity characteristics of ovalbumin in liquid egg white samples treated by dense phase carbon dioxide sterilization and pasteurization treatment during refrigerated storage,the samples of liquid egg white were divided in control,pasteurization( treated at 55 ℃for 3.5 min in a waterbath) and dense phase carbon dioxide sterilization( treated at 10 MPa,20 MPa and 30 MPa respectively for 10 min),and the samples were directly investigated during refrigerated storage at 4 ℃.The hydroxyl radical scavenging ability,DPPH radical scavenging ability,reducing powder and antigenicity characteristics were detected in these samples during 4 ℃ refrigerated- storage for 4 weeks. The results showed that the samples of liquid egg white under 10 MPa dense phase carbon dioxide sterilization( DPCD) treatments had significantly higher( p < 0.05) hydroxyl radical scavenging ability and reducing powder than control group at first week.The results of SDS- PAGE showed that dense phase carbon dioxidesterilization treatments could not destroy the main antigenicity( ovalbumin) overall.
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Keywords:
- dense phase carbon dioxide sterilization /
- antioxidant /
- antigenicity /
- egg white
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