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Changes of Pork Antigenicity by Heat, Pressure, Sonication, Microwave, and Gamma Irradiation

물리적 처리에 의한 돼지고기의 항원성 변화

  • Kim, Seo-Jin (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Kim, Koth-Bong-Woo-Ri (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Song, Eu-Jin (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Lee, So-Young (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Yoon, So-Young (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Lee, So-Jeong (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Lee, Chung-Jo (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Park, Jin-Gyu (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Lee, Ju-Woon (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Byun, Myung-Woo (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Ahn, Dong-Hyun (Department of Food Science & Technology/Institute of Food Science, Pukyong National University)
  • 김서진 (부경대학교 식품공학과/식품연구소) ;
  • 김꽃봉우리 (부경대학교 식품공학과/식품연구소) ;
  • 송유진 (부경대학교 식품공학과/식품연구소) ;
  • 이소영 (부경대학교 식품공학과/식품연구소) ;
  • 윤소영 (부경대학교 식품공학과/식품연구소) ;
  • 이소정 (부경대학교 식품공학과/식품연구소) ;
  • 이청조 (부경대학교 식품공학과/식품연구소) ;
  • 박진규 (한국원자력연구원 정읍방사선과학연구소 방사선식품생명공학연구실) ;
  • 이주운 (한국원자력연구원 정읍방사선과학연구소 방사선식품생명공학연구실) ;
  • 변명우 (한국원자력연구원 정읍방사선과학연구소 방사선식품생명공학연구실) ;
  • 안동현 (부경대학교 식품공학과/식품연구소)
  • Published : 2009.12.31

Abstract

The purpose of this study was to search for physical treatments to reduce allergenicity of pork. Physical treatments such as heating, autoclave, microwave, sonication, and irradiation have been used for food processing or reduction of allergenicity. The porcine serum albumin (PSA), known as a major allergen in pork, was extracted after physical treatments. The antigenicity of pork extracts by heating (80 and $100^{\circ}C$ for 20 min), autoclave ($121^{\circ}C$ for 5, 10, and 30 min), and microwave (for 5 and 10 min) was significantly decreased. Especially, the binding ability of p-IgG to pork extracts by autoclave for 30 min showed the greatest decrease (about 3%) in physical treatments. However, the antigenicity of pork was unaffected by sonication and irradiation treatment. These results indicated that the autoclave treatment was the most effective method to reduce the antigenicity of pork.

본 연구에서는 돼지고기에 여러 가지 물리적 처리를 실시한 후 PSA의 항원성 변화를 살펴봄으로써 돼지고기의 알레르겐성 감소에 가장 효과적인 처리 조건을 찾아 항원성이 저감화 된 돼지고기 제품 개발에 적용하고자 하였다. 먼저, 돼지고기에 가열, 가압가열, microwave, 초음파 및 감마선을 처리하고 주요 항원인 PSA를 추출하였다. 그후, ci-ELISA, SDS-PAGE 및 immunoblotting을 실시하여 돼지고기의 항원성 변화를 살펴보았다. 80과 $100^{\circ}C$에서 각각 20분간 가열처리 했을 때와 $121^{\circ}C$에서 5, 10 및 30분 가압가열 처리한 경우 PSA와 IgG 항체와의 결합력이 약 10% 이하로 크게 감소하였으며, 특히 가압가열 30분처리 시에 결합력이 5% 이하로 가장 많이 감소하였다. SDS-PAGE와 immunoblotting 결과에서도 무처리구에서 강하게 보였던 PSA band가 80, 100 및 $121^{\circ}C$ 처리에 의해 소실되고 항체와 반응하지 않았다. 또한, microwave 처리시에는 5분과 10분 처리구의 경우 IgG와의 결합력이 각각 12% 및 10% 정도로 많이 감소하였지만 microwave 1분 처리와 낮은 온도에서 1, 5, 10 및 20분간 처리한 경우에는 약 80% 이상의 높은 결합력을 유지하였다. 초음파(5, 10, 30 및 60분) 및 감마선 처리(1, 3, 10 및 20 kGy)에 의한 돼지고기의 항원성 변화를 알아본 결과에서는 초음파 처리구 전체에서 여전히 높은 결합력을 유지하였으며 SDS-PAGE에서도 초음파 처리구의 PSA band는 무처리구와 비교 시 크게 약화되지 않았다. 감마선 처리구는 모든 선량에서 IgG와의 결합력이 무처리구 보다 약 10-15% 정도 증가하였음을 알 수 있었다. 이상의 결과를 종합해 볼 때 낮은 온도에서 microwave 및 초음파 처리한 경우와 감마선 처리한 경우는 돼지고기의 항원성을 감소시키는데 큰 영향을 주지 못하였지만, $80^{\circ}C$ 이상의 가열처리는 항원성을 크게 감소시켰다. 특히, PSA는 가압가열처리 시 가장 크게 변화하였으므로 본 연구에 사용된 가압가열 처리조건을 저 알레르기 돼지고기 식품 개발에 응용할 경우 긍정적인 결과를 얻을 것으로 사료된다.

Keywords

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