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dc.contributor.advisor오상석-
dc.contributor.author이원희-
dc.creator이원희-
dc.date.accessioned2016-08-26T04:08:33Z-
dc.date.available2016-08-26T04:08:33Z-
dc.date.issued2015-
dc.identifier.otherOAK-000000111808-
dc.identifier.urihttp://dspace.ewha.ac.kr/handle/2015.oak/212701-
dc.identifier.urihttp://dcollection.ewha.ac.kr/jsp/common/DcLoOrgPer.jsp?sItemId=000000111808-
dc.description.abstractBuckwheat is commonly eaten in Korea, Japan, and other East Asian countries, also a health food and wheat flour substitute in Western countries. Ingestion of buckwheat food product can, however, induce severe allergenic symptoms even a small amount. Since, high pressure treatment, a non-thermal processing technology, has been shown to reduce the allergenicity of various food products recently. This study was performed to analyze the effects of hydrolysis with alkaline protease following high pressure treatment on allergenicity of buckwheat. Buckwheat protein and buckwheat dough was treated at high pressure (600MPa, 1/10/30min) and hydrolyzed with alkaline protease (1%, 240min). All major bands of buckwheat protein and buckwheat dough hydrolyzed with alkaline protease following high pressure treatment disappeared on SDS-PAGE. Antigenicity of buckwheat protein and buckwheat dough hydrolyzed with alkaline protease following high pressure treatment (600Mpa, 30min) decreased by 91% and 94%, respectively. Allergenicity of buckwheat protein and buckwheat dough treated with alkaline protease (1%, 240min) following high pressure treatments 600Mpa, 30min) were evaluated with fourteen patients’ sera. Allergenicities of thirteen buckwheat protein samples reduced to the level of the negative control. It indicated that hydrolysis of buckwheat with alkaline protease following high pressure treatment could significantly reduce allergenicity of buckwheat.;메밀은 일반적으로 한국, 일본, 동아시아 전역에서 섭취하고 있으며, 서양에서는 건강식품과 밀가루대체식품으로 섭취하고 있다. 그러나 메밀식품은 극소량의 섭취만으로도 심각한 알레르기성 임상증상이 유발될 수 있다. 비가열 처리기술 중 하나인 초고압 처리는 식품 알레르기 저감화를 위해 최근 활발하게 이용되는 방법으로, 본 연구는 메밀단백질과 메밀반죽에 물리적 처리기술 방법 중 초고압 처리를 한 후 alkaline protease 가수분해 처리를 적용하여 알레르기성 특성을 분석하였다. 초고압 기기를 이용하여 600 MPa의 압력에서 1분, 10분, 30분 동안 처리한 메밀단백질과 메밀반죽에 1% alkaline protease을 240분 가수분해하였다. SDS-PAGE로 단백질 특성변화를 분석한 결과, 모든 주요단백질밴드가 분해되어 관찰되지 않았다. 토끼 IgG 혈청을 이용한 항원성 분석결과, 메밀단백질은 최대 91%, 메밀반죽은 최대 94%의 항원성이 감소하였다. 초고압 (600MPa, 30분) 처리 후 alkaline protease 가수분해 (1%, 240분) 처리한 메밀단백질 및 메밀반죽의 알레르기성은 ELISA를 이용하요 방법을 이용하여 분석하였으며, 메밀에 감작된 환아 14명의 혈청을 이용하였다. 메밀 단백질 샘플의 경우, 14개 혈청 중 13개 혈청의 알레르기성이 정상혈청 수준으로 감소하였으며, 메밀 반죽 샘플의 경우, 12개 혈청의 알레르기성이 정상혈청 수준으로 감소하였다. 초고압처리 후 alkaline protease 가수분해 처리에 의한 알레르기성 감소정도는 메밀단백질과 메밀반죽에 비슷하게 나타났다. 초고압 기술 적용 후 alkaline protease 가수분해 처리를 통해 메밀 알레르기성을 유기적으로 감소시켰다. 이 결과를 바탕으로, 알레르기성이 감소된 메밀 단백질 또는 가수분해물을 이용한 새로운 식품소재의 가능성이 있을 것으로 사료된다.-
dc.description.tableofcontentsⅠ. INTRODUCTION 1 A. Buckwheat 1 B. Food allergy 6 C. Buckwheat allergy 10 D. High hydrostatic pressure 12 E. Alkaline protease 19 Ⅱ. MATERIALS AND METHODS 21 A. Materials 21 1. Buckwheat protein 21 2. Buckwheat dough 21 3. Buckwheat sensitized rabbit antiserum 22 4. Patients’ sera 22 B. Methods 25 1. Hydrolysis with alkaline protease 25 2. High pressure treatment 25 3. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) 26 4. Enzyme linked immunosorbent assay (ELISA) 27 Ⅲ. RESULTS AND DISCUSSION 27 A. Characterization of buckwheat protein and buckwheat dough after high pressure treatment 28 1. SDS-PAGE of buckwheat protein and buckwheat dough after high pressure treatment 28 2. Allergenicity of buckwheat protein and buckwheat dough after high pressure treatment 31 B. Hydrolytic effect of alkaline protease concentration on the buckwheat protein and buckwheat dough 34 1. SDS-PAGE of buckwheat protein and buckwheat dough hydrolyzed with alkaline protease 34 2. Allergenicity of buckwheat protein and buckwheat dough hydrolyzed with alkaline protease 38 C. Characterization of buckwheat protein and buckwheat dough hydrolyzed with alkaline protease following high pressure treatment 43 1. SDS-PAGE of buckwheat protein and buckwheat dough hydrolyzed with alkaline protease following high pressure treatment 43 2. Antigenicity of buckwheat protein and buckwheat dough hydrolyzed with alkaline protease following high pressure treatment 46 3. Allergenicity of buckwheat protein and buckwheat dough hydrolyzed with alkaline protease following high pressure at 600MPa for 30min 52 Ⅳ. SUMMARY 58 REFERENCES 61 국문초록 72-
dc.formatapplication/pdf-
dc.format.extent1776458 bytes-
dc.languageeng-
dc.publisher이화여자대학교 대학원-
dc.subject.ddc600-
dc.titleAllergenicity of buckwheat protein and buckwheat dough hydrolysates with alkaline protease following high pressure treatment-
dc.typeMaster's Thesis-
dc.format.pageix, 73 p.-
dc.contributor.examiner임승용-
dc.contributor.examiner성동은-
dc.contributor.examiner오상석-
dc.identifier.thesisdegreeMaster-
dc.identifier.major대학원 식품공학과-
dc.date.awarded2015. 2-
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