Effect Of The Maillard Reaction Combined With Canned Processing On The Allergenicity Of Decapterus Maruadsi

Consumers when eating have many problems, for example, when fresh is exposed to the air, it is very easy to spoilage causing histamine poisoning; besides, parvalbumin is the main allergens in the fish, it can cause allergic symptoms, such as asthma、urticaria、body rash,these seriously damage to the physical and mental health of consumers. So these problems limit the allergy crowd to absorb good nutrition in fish. Therefore, studying processing methods to remove or reduce both kinds of harmful substance has very important significance.First of all, experiments studied histamine processed in different way by high performance liquid chromatography analysis technique(RH–HPLC). According to the results, histamine had good thermal stability and high temperature and high pressure stability after 80 ℃ heat treatment and high temperature and high pressure processing(121 ℃, 0.12 Mpa) respectively. When histamine and glucose occured for Maillard reaction, histamine content could decrease by 72%~80%, the degree of histamine to reduce had a lot of association with glucose content, reaction temperature and reaction time.The second, after ammonium sulfate 、 ion exchange chromatography 、 gel filtration chromatography, this protein was purified with the molecular weight 12.5 k Da from Decapterus maruadsi. Through parvalbumin stimulued basophils in rats, found that when the concentration of parvalbumin was 2 μg/m L, β-hexose amine enzymatic released 39.45% of the highest(P< 0.05), suggesting the parvalbumin could produce allergic reaction. Dot-blotting analysis showed that parvalbumin after heat treatment(80 ℃), Ig G-binding ability of parvalbumin did not change, showed parvalbumin had good thermal stability, but high temperature and high pressure processing could effectively decrease the Ig G/Ig E-binding ability of parvalbumin. Parvalbumin for Maillard reaction, polyacrylamide gel electrophoresis( Tricine-SDS-PAGE) showed parvalbumin stripe was upward, and the more the amount of glucose, the more obvious rised. Inhibition ELISA and Dot-blotting analysis results showed that Ig G/Ig E binding ability of parvalbumin decreased after Maillard reaction. When parvalbumin and mass ratio of glucose to 1:9, Ig E-binding ability of parvalbumin after Maillard reaction was the weakest and inhibition rate was 95%.Finally, hot steaming processing(100 ℃), high temperature and high pressure(121 ℃, 0.12 Mpa), Maillard reaction processing was used to fish respectively, studied histamine content in fish and the change of parvalbumin allergic, the results showed that hot steam and high temperature and high pressure processing could not reduce histamine content in fish, when 4% glucose was added in fish, histamine content could be reduced by 80.53%. Western-blotting analysis showed that high temperature and high pressure and Maillard reaction processing could reduce Ig G/Ig E-binding ability. On the basis of above,a method for decreasing histamine content and parvalbumin allergenicity in Decapterus maruadsi was invented. At first, the fish was soaked with 1% glucose for 20 min, then hotted steam for 20 min with 1% glucose 1:1 by volume, lastly, high temperature and high pressure for 20 min. Products made of this method could make histamine content decrease by 86.13% in fish. Inhibition ELISA showed that parvalbumin of fish dealed with the canned processing was the weakest Ig E-binding ability, inhibition rate was 90%. Fish by canned processing stimulated basophils cells, β-hexose amine enzymatic release rate was only 5.67%. In the word, the Maillard reaction combined with canned processing could significantly reduce the allergenicity of Decapterus maruadsi.