摘要
食物过敏已成为全世界范围存在的公共健康问题,芝麻是一种常见的食物过敏原,对芝麻过敏原的研究日渐深入。目前,芝麻中已确定的过敏原蛋白有7种(Ses i 1～Ses i 7)。本文综述了近几年来各国对芝麻过敏原的管理规定、芝麻过敏原蛋白的结构特征、加工过程对其结构及致敏性影响、检测方法等方面的研究进展,以期为采用不同工艺、方法消除或降低芝麻过敏原的致敏性提供理论参考,也为过敏原标签标识的实施提供理论依据。最后,本文总结了芝麻过敏原的研究现状并对未来研究趋势进行了展望。
Food allergy has become a worldwide public health concern. As one of the most common food allergens, sesame has been intensively researched recently. Seven allergens in sesame have been recognized (Ses i 1-7). This article summarizes recent worldwide regulations on the management of sesame allergy, the structural characteristics of sesame allergens and the effects of processing on their structure and allergenic activity, as well as the detection methods for sesame allergens. This review is expected to provide a theoretical basis for eliminating or reducing the allergenicity of sesame allergens and for the implementation of allergen labeling. Finally, we present the current status of knowledge of sesame allergens and discuss future research trends.
作者
马秀丽
黄文胜
张九凯
韩建勋
葛毅强
陈颖
MA Xiuli;HUANG Wensheng;ZHANG Jiukai;HAN Jianxun;GE Yiqiang;CHEN Ying(Chinese Academy of Inspection and Quarantine,Beijing 100176,China;College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China;China Rural Technology Development Center,Beijing 100045,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2019年第7期342-351,共10页
Food Science
基金
国家质检总局质检公益项目(201510026)
