加工对牛乳过敏原的影响  

Effect of Processing on the Cow's Milk Allergen

作　　者：解冠华[1] 陈红兵[1] 

机构地区：[1]南昌大学食品科学教育部重点实验室

出　　处：《食品科学》2006年第11期598-601,共4页Food Science

基　　金：国家自然科学基金项目(30560096);长江学者和创新团队发展计划(IRT0540)

摘　　要：简单介绍了牛乳中主要过敏原成分β-乳球蛋白、酪蛋白、α-乳白蛋白的生化性质及其过敏原表位。详细陈述了加热、加压、酶解、糖基化、发酵等加工方法对牛乳过敏原的影响,对开发无过敏或低过敏的乳制品具有一定指导作用。The biochemistry character of the major cow＇ s milk allergens β-1actoglobulin, casein, α-lactalbumin and their epitopes were introduced simply. The impact of processing including heating, pressure, enzymatic hydrolysis, glycosylation and fermentation on cow＇s milk allergens were reviewed in detail. All of these informations are useful for producing non-allergenic or hypoallergenic dairy products,

关 键 词：牛乳 过敏原 加工 

分 类 号：TS201.6[轻工技术与工程—食品科学]