High-efficiency wheat flour allergen extracting agent and using method thereof

Abstract

The invention discloses a high-efficiency wheat flour allergen extracting agent and a using method thereof, relating to the field of protein extraction, and aiming to provide a high-efficiency wheat allergen extracting agent, which has a high extraction rate and ensures high allergic immune activity of extracted wheat allergen, and the using method thereof. The high-efficiency wheat flour allergenextracting agent comprises a citrate phosphate buffer solution, in which the concentration of citric acid is 3 to 5 mmoL / L, and the concentration of phosphate is 70.3 to 147.3 mmoL / L, and the pH of the citrate phosphate buffer solution is 7.0 to 9.0. The using method of the high-efficiency wheat flour allergen extracting agent comprises the steps of weighing, extracting and detecting. The contentof allergen extracted by the high-efficiency wheat flour allergen extracting agent disclosed by the invention is 59.4%-106.3%, 54.5%-100% and 70%-120% higher than that of a phosphate buffer solution,tri(hydroxymethyl) amino methane hydrochloric acid and a Coca's solution, respectively; and the allergen obtained with the extracting agent has a rich variety of allergen subunits and high allergic immune activity.

Description

technical field [0001] The invention relates to the field of protein extraction, in particular to an extractant for wheat flour allergens and a use method thereof. Background technique [0002] Wheat flour is rich in nutrients, and the protein content accounts for 12.5% ​​to 13.4%. Wheat allergens are part of the wheat flour protein. Clinical manifestations and diagnosis of wheat allergic reaction: the systems that invade the human body include the digestive system, skin, respiratory system, cardiovascular system, nervous system and systemic manifestations. Symptoms mainly include celiac disease, celiac disease, anaphylactic shock, wheat exercise stimulation Allergies, atopic dermatitis, rhinitis, baker's asthma, nausea, vomiting, diarrhea, etc. [0003] Wheat flour allergens are proteins in wheat flour that can cause allergies in patients with wheat flour allergies. Wheat allergy mainly refers to type I hypersensitivity reactions caused by wheat allergenic proteins. Whea...

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Problems solved by technology

Among them, the protease extraction method, alkali-soluble acid precipitation method, ultrasonic-assisted enzyme method, and ultrasonic-assisted alkali-dissolved method are not used for the extraction of wheat flour allergens, because these four methods not only have low extraction purity, but also reduce the allergens of wheat flour to a certain extent Some allergens lose their allergenicity. The Osborne fractionation method extracts the four main protein components of wheat, albumin, globulin, gliadin and glutenin, step by step according to the solubility of the four main protein components, which are respectively water-soluble albumin , salt-soluble globulin, gliadin and dilute acid or dilute alkali-soluble glutenin, the extraction process of this method is complicated, and the loss is more during the extraction process. Low, the phosphate buffer saline method is currently the most commonly used method for extracting wheat allergens, the difference in the abundance of the proposed protein subunits and the method of the present invention is small, but the immune activity of the proposed allergen sensitizing subunits is low

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