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| 降低牛乳中β-乳球蛋白致敏性方法的研究进展 |
| Progress in methods of reducing the allergenicity of β-lactoglobulin in cows milk |
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| DOI： |
| 中文关键词: 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 |
| 英文关键词:Key words： β-lactoglobulin allergenicity physical modification chemical modification enzymatic modification combined modification |
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| 中文摘要: |
| 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。 |
| 英文摘要: |
| Abstract：Cows 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 cows milk, but it is the main allergen of causing cows milk protein allergy. Currently, reducing the allergenicity of β-LG has become one of the research hotspots. The mechanism of CMA and common methods to reduce the allergenicity of β-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. |
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