酶解法在鸡蛋脱敏中的应用研究进展  

Application of Enzymatic Hydrolysis in Hypoallergenic Egg Products

作　　者：龙彩云[1,2] 熊江花 简姗[1,2] 程芬芬[1,2] 杨安树[1,2] 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]江西省农业环境监测站,江西南昌330046

出　　处：《食品科学》2013年第1期340-344,共5页Food Science

基　　金：江西省科技厅科技支撑计划项目(20111BBF60025);"十二五"国家科技支撑计划项目(2011BAK10B03;2012BAK17B02);国家自然科学基金项目(31060215);南昌大学食品科学与技术国家重点实验室资助项目(SKLF-QN-201111;SKLF-MB-201002;SKLF-TS-201109;SKLF-KF-201007)

摘　　要：鸡蛋是联合国粮农组织(FAO)认定的八大类主要过敏食品之一,选用合适的加工方法可以降低鸡蛋的致敏性,其中酶解法是最有效的方法。本文论述鸡蛋中的4种主要过敏原,并详细阐述酶解对鸡蛋中主要过敏原结构和致敏性的影响,以期为开发低致敏性或无致敏性蛋制品提供一定的科学依据。Hen＇s egg is regarded as one of the eight major allergic foods by FAO, and the allergenicity can be reduced by proper processing, in which enzymatic hydrolysis is the most effective method. In this paper, four major allergens present in egg were described, and the impact of enzymatic hydrolysis on the structure and allergenicity of major allergens in egg were reviewed in detail. It offered the scientific basis for producing the hypoallergenic or non-allergenic egg products.

关 键 词：鸡蛋 过敏原 酶解 结构 致敏性 

分 类 号：TS201.6[轻工技术与工程—食品科学]