糖基化修饰牛乳清蛋白过敏原性研究进展  

Research Advances in Allergenrity of Glycosylated Whey Protein

作　　者：刘丽波[1,2] 孙迪[2] 李春[2] 刘宁[2] 刘景圣[1] 

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118 [2]东北农业大学食品学院,乳品科学教育部重点实验室,黑龙江哈尔滨150030

出　　处：《食品科学》2012年第13期334-338,共5页Food Science

基　　金：黑龙江省教育厅科学技术研究项目(11551062;1155065)

摘　　要：牛乳含有丰富的营养物质,是除母乳外婴儿最理想的食品来源。但是,部分婴儿对牛乳会产生过敏反应。通过美拉德反应对乳清蛋白进行糖基化改性是一种比较新的方法,但已经成为食品中研究的热点。本文对牛乳中主要过敏原的结构特征、致敏性、表位等进行阐述,详细地介绍乳清蛋白中α-乳白蛋白和β-乳球蛋白糖基化改性的国内外研究进展。糖基化法作为降低乳清蛋白致敏性的方法之一,能较好地保持其原有结构和功能特性。Bovine milk is nutritious in multiple aspects. It has become the most suitable food source for infants. However, many infants are allergic to bovine milk. Maillard reaction provides a novel method for glacosylation modifications of whey proteins, and has gained extensive attention in the food field. In this paper, the structural characteristics and allergenicity of major milk allergens are summarized. Glycosylafion modifications of α-lactalbumin and β-lactoglobulin are also reviewed. Meanwhile, the immunogenicity of whey protein can be reduced by conjugation with saccharides, without destroying its molecular structure and functions.

关 键 词：Α-乳白蛋白 Β-乳球蛋白 过敏原性 糖基化 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]