摘要
牛乳过敏(CMA)是婴幼儿中一种常见的食物过敏,严重危害婴幼儿的身体健康。β-乳球蛋白(β-LG)是牛乳中重要营养物质,但却是引起牛乳蛋白过敏的主要过敏原。目前,降低牛乳中β-LG致敏性已经成为国内外研究热点之一。对CMA机制进行了介绍,综述了降低β-LG致敏性的常用方法,包括物理改性如热处理、高压处理、超声波处理,化学改性如糖基化、β-LG与脂肪酸结合、β-LG与多酚结合,酶法改性以及联合改性如物理改性联合酶水解改性、动态高压微射流技术联合脂肪酸处理、酶水解联合糖基化处理,旨在为生产低致敏性食品提供一定的理论依据。
Cow’s milk allergy(CMA)is a common food allergy in infants and young children,which seriously harms the health of infants and young children.β-lactoglobulin(β-LG)is an important nutrient in cow’s milk,but it is the main allergen of causing cow’s milk protein allergy.Currently,reducing the allergenicity ofβ-LG has become one of the research hotspots.The mechanism of CMA and common methods to reduce the allergenicity ofβ-LG,including physical modification(heat treatment,high pressure treatment,ultrasonic treatment),chemical modification(glycosylation,fatty acid binding,polyphenol binding),enzymatic modification and combined modification methods were reviewed.The purpose was to provide a theoretical basis for the production of low allergenic food.
作者
杨晶晶
赵树静
刘甜甜
李艳艳
李红娟
李洪波
YANG Jingjing;ZHAO Shujing;LIU Tiantian;LI Yanyan;LI Hongjuan;LI Hongbo(College of Food Science and Engineering,Tianjin University of Science&Technology,Tianjin 300457,China)
出处
《中国油脂》
CAS
CSCD
北大核心
2021年第5期75-80,81,共7页
China Oils and Fats
基金
国家重点研发计划(2017YFE0131800)
天津市教委科研计划项目(2018KJ092)
天津市教育科学“十三五”规划课题青年专项(HEYP5015)。
关键词
Β-乳球蛋白
致敏性
物理改性
化学改性
酶法改性
联合改性
β-lactoglobulin
allergenicity
physical modification
chemical modification
enzymatic modification
combined modification
