Keywords

Mandarin Fish Meat Protein, Papain, Hydrolysis Degree, Antigen Reduction Rate, Response Surface

Abstract

In order to find an effective way to reduce the allergy of freshwater fish, the changes in antigenic activity of mandarin fish allergenic protein during enzymatic hydrolysis were studied. Neutral formaldehyde potentiometric titration and indirect enzyme-linked immunosorbent assay were used to determine the degree of hydrolysis and antigen reduction rate after papain hydrolyzed mandarin fish protein. The effects of enzymatic hydrolysis time, enzyme dosage, enzymatic hydrolysis temperature, system pH value and the interaction of various factors on the degree of hydrolysis and antigen reduction rate were studied through single factor experiments and response surface analysis. The prediction model of the quadratic polynomial regression equation was simulated, and the optimal hydrolysis process conditions for mandarin fish meat protein were determined: phosphate buffer with system pH value of 8.00, enzyme dosage of papain at 2940U/g, enzymatic hydrolysis time of 4h, control The enzymatic hydrolysis temperature is 40¡ãC. Under these conditions, the theoretical values of hydrolysis degree and antigen reduction rate were 35.93% and 56.78%, and the measured values were 36.67% and 58.33%. The difference between the theoretical value and the measured value is small, and the model optimization is appropriate.

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Original research done by Liu Chuyi, Li Yang, Xue Wentong

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