降低小麦致敏性的食品加工研究进展  

Research progress in reducing of wheat allergenicity by food processing

作　　者：吕崇富[1,2,3] 高金燕[3] 袁娟丽[1,2,3] 单玲克[1,2,3] 陈红兵[1,2] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047 [2]南昌大学中德联合研究院,江西南昌330047 [3]南昌大学生命科学与食品工程学院,江西南昌330047

出　　处：《食品工业科技》2012年第23期433-437,共5页Science and Technology of Food Industry

基　　金：国家科技支撑计划项目(2011BAK10B03;2012BAK17B02);南昌大学食品科学与技术国家重点实验室项目(SKLF-MB-201002;SKLF-TS-201109);江西省国际合作项目(2011BDH80026;2012BDH80019)

摘　　要：小麦是人类的主要食物之一,但同时也是一种主要的食物过敏原,可以引发多种过敏性疾病。目前,降低小麦粉致敏性的加工包括热加工和非热加工处理两大类。其中,热加工处理有高压灭菌和烘焙处理,非热加工处理包括静态超高压、脉冲紫外光、酶法改性、梯度抛光、酸解以及γ辐射处理。在各类加工方法中,高压灭菌、脉冲紫外光、酶法改性、梯度抛光、酸解和γ辐射均能很好地降低小麦的致敏性,显示了广阔的应用前景。但是,制备低致敏性小麦制品的技术仍然匮乏,值得高度关注。Wheat is one of the staple food for human, while it is also a major allergic food, and it can trigger a variety of allergic diseases. Currently, wheat flour allergenicity could be reduced by the application of thermal and non-thermal processing.Thermal processing includes autoclaving and baking. Non-thermal processing includes high hydrostatic pressure, pulsed ultraviolet light, enzymatic modification, stepwise polishing, acidolysis and ）,-irradiation. Among them, autoclaving, pulsed ultraviolet light, enzymatic modification, stepwise polishing, acidolysis and γ-irradiation could significantly reduce wheat allergenicity and have high potential for the future application.However, the mature technology for the production of hypoallergenic wheat products is still under development,and it should be highlighted.

关 键 词：小麦过敏 致敏性 热加工 非热加工 

分 类 号：TS201.6[轻工技术与工程—食品科学]