粮食与油脂
糧食與油脂
양식여유지
CEREALS & OILS
2015年
8期
4-7
,共4页
食物蛋白质%过敏原%脱敏
食物蛋白質%過敏原%脫敏
식물단백질%과민원%탈민
food protein%allergen%desensitization
蛋白质是人体的重要组成部分,也是人类的重要营养物质,但其部分组分具有致敏性,会对过敏人群造成危害。该文综述了食物中的主要蛋白过敏原,以及近年来国内外对蛋白质脱敏方法的研究,包括物理法如热处理、辐照处理、高压处理;生物法如酶处理等;化学法如糖基化修饰等,为后续低敏蛋白质的开发提供参考。
蛋白質是人體的重要組成部分,也是人類的重要營養物質,但其部分組分具有緻敏性,會對過敏人群造成危害。該文綜述瞭食物中的主要蛋白過敏原,以及近年來國內外對蛋白質脫敏方法的研究,包括物理法如熱處理、輻照處理、高壓處理;生物法如酶處理等;化學法如糖基化脩飾等,為後續低敏蛋白質的開髮提供參攷。
단백질시인체적중요조성부분,야시인류적중요영양물질,단기부분조분구유치민성,회대과민인군조성위해。해문종술료식물중적주요단백과민원,이급근년래국내외대단백질탈민방법적연구,포괄물리법여열처리、복조처리、고압처리;생물법여매처리등;화학법여당기화수식등,위후속저민단백질적개발제공삼고。
Proteins are important partof the human body,as well as important nutrient to human. But some partsof theircomponents have allergenicity,which are harmful to allergic people. This paper reviewed the major protein allergen in food,and the recent research resultson the methodsof reducing allergenicityof proteins,including physical methods such as thermal treatment,irradiation treatment and high pressure treatment;biological methods such as enzyme treatment;chemical methods such as modified by glycosylation. This review also provided a reference for the subsequent developmentof hypoallergenic protein.