牛乳蛋白过敏原改性的研究  

Studies on modification of milk protein allergens

作　　者：罗永康[1] 沈小琴[1] 李朝慧[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院教育部功能乳品重点实验室,北京100083

出　　处：《中国乳品工业》2005年第10期4-8,共5页China Dairy Industry

基　　金：国家自然科学基金项目(30471224)

摘　　要：对牛乳中的主要过敏原酪蛋白、β-乳球蛋白(β-LG)及α-乳白蛋白(α-LA)进行了介绍。重点论述了热处理、蛋白水解、糖基化作用和乳酸发酵等技术对乳蛋白过敏改性的研究现状,提出了牛乳中过敏蛋白原改性的研究方向。Incidence of Food allergies is growing rapidly in recent decades and it has become a social concern of human health and nutrition. Cow＇s milk proteins are the most common allergens in young infants, of which casein, beta-lactoglobulin and alpha-lactalbumin are considered to be the main allergens. This paper focuses on thermal processing, protein hydrolysis, glycosylation and lactic acid fermentation as modifying techniques of proteins to effect changes in allergenic properties. How the studies on modification of milk protein allergens will be reviewed at the end.

关 键 词：牛乳蛋白 过敏原 改性 

分 类 号：Q51[生物学—生物化学]