超高压技术降低食品过敏原的研究进展

龙芳羽; 史雪萍; 王蓉蓉; 姜斌; 董鹏; 胡小松

doi:10.11858/gywlxb.2013.04.022

超高压技术降低食品过敏原的研究进展

doi: 10.11858/gywlxb.2013.04.022

龙芳羽^1,2,
史雪萍³,
王蓉蓉²,
姜斌²,
董鹏²,
胡小松^2, ,

1.
西北农林科技大学食品科学与工程学院，陕西杨凌 712100；
2.
中国农业大学食品科学与营养工程学院，北京 100083；
3.
青岛农业大学动物科技学院，山东青岛 266109

详细信息

通讯作者:
胡小松 E-mail:huxiaos@263.net

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出版历程
- 收稿日期: 2011-10-24
- 修回日期: 2011-12-08
- 发布日期: 2013-08-15

Advances in High Pressure Processing Reducing the Allergenicity of Food Proteins

1.
College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China;
2.
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;
3.
College of Animal Science and Technology, Qingdao Agricultural University, Qingdao 266109, China

摘要

摘要: 超高压技术是目前备受关注的非热力杀菌技术之一，能在常温下有效杀死和钝化食品中的微生物和酶，同时还能很好地保持食品品质，延长食品货架期。此外，超高压技术能够降低食品中的过敏原。介绍了超高压技术的优点，深入综述了近年来关于超高压技术及其协同其它技术降低或消除食品过敏原蛋白的研究进展，并对超高压技术降低或消除食品过敏原蛋白的机理进行了初步总结。
- 超高压技术 /
- 过敏原 /
- 食品加工
Abstract: As a new non-thermal technology, high pressure processing destroys vegetative microorganisms and inactivates enzymes, whereas fresh flavour, colour, mineral balance and vitamins mostly persist. In addition, high pressure processing has been investigated to decrease the allergenicity of food protein. Combination with other treatments (such as thermal) and agents (such as enzyme), allergenicity can be almost eliminated. This paper reviews literature on the recent advances in eliminating or decreasing the allergenicity of food protein by high pressure treatment. The mechanisms of high pressure treatment induced alteration of allergenicity are also discussed.
- high pressure processing /
- allergenicity /
- food processing

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参考文献(40)

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