High-efficiency extractant of wheat flour allergen and its application method

Abstract

The high-efficiency extractant of wheat flour allergen and the use method thereof of the present invention relate to the field of protein extraction. The purpose of the invention is to provide a high-efficiency wheat allergen extractant with high extraction rate and high allergic and immune activity of the extracted wheat allergen and its use method. The wheat flour allergen high-efficiency extractant of the present invention comprises citric acid phosphate buffer, the concentration of citric acid in the said citric acid phosphate buffer is 3~5mmoL / L, the concentration of phosphate is 70.3~147.3mmoL / L, the described The pH of the citrate-phosphate buffer solution is 7.0-9.0. The using method of the wheat flour allergen high-efficiency extractant of the present invention comprises the following steps: weighing; extracting; detecting. The content of the allergen extracted by the wheat flour allergen high-efficiency extractant of the present invention is respectively increased by 59.4-106.3%, 54.5-100%, and 70-120% compared with phosphate buffer solution, tris-hydroxymethylaminomethane hydrochloric acid, and Coca's solution and adopt the extractant of the present invention to obtain rich 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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