食物致敏蛋白研究进展  

Advances on Allergic Protein in Food

作　　者：李阳[1] 薛文通[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品研究与开发》2013年第1期113-116,共4页Food Research and Development

基　　金：国家自然科学基金(31072248)

摘　　要：食物过敏现已成为食品安全事件中尤为突出的问题。为了解决食物过敏病症给人类带来的困扰,综述了引起过敏的食品来源,识别食物致敏蛋白现状,食品变应原的致敏机理以及利用物理化学方法、酶法、生物技术方法脱除过敏蛋白的技术进展。从而根据上述理论对开发低过敏以及抗过敏食品作出指导,并且规范食品过敏原检测技术。The food allergy existing in the current situation became an outstanding problem in the issue of food safety. This article was committed to summarize the identification of allergic protein, the research regarding protein sensitization mechanism as well as technology such as biophysics-chemistry methods, enzyme process and bioteehnology about hypo sensitization in food so as to deal with illness .Then we resorted to develop new anti-allergic productions together with testing technique according to above-mentioned theory.

关 键 词：食物过敏 致敏蛋白 致敏机制 低过敏食品 

分 类 号：TS201.21[轻工技术与工程—食品科学]