花生过敏原结构及加工研究进展  

Progress in Research on Peanut Allergens and Effect of Processing on Their Structure

作　　者：韩远龙[1,2] 吴志华[1] 李璞[1] 李西莹[3] 陈红兵[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室中德联合研究院,江西南昌330047 [2]南昌大学环境与化学工程学院,江西南昌330047 [3]北京林业大学生物科学与技术学院,北京100083

出　　处：《食品科学》2013年第9期310-315,共6页Food Science

基　　金：国家自然科学基金项目(21162019;31260411);"十二五"国家科技支撑计划项目(2011BAK10B03;2012BAK17B02);国家"863"计划项目(2013AA102205);江西省科技支撑计划项目(2009BNA08100)

摘　　要：花生过敏已成为世界各地普遍存在的公众性健康问题,得到广泛关注,对花生过敏原的研究日渐深入。过敏原结构为加工降低其过敏原性提供基础,用各种加工手段降低甚至消除花生过敏原蛋白的致敏性,尤其是Ara h 1、Ara h 2和Ara h 6、Ara h 3/4这些含量高、致敏性强的主要过敏原的致敏性已备受重视。本文主要介绍花生过敏原研究在结构及加工方面的进展,以期为低致敏甚至脱敏花生的生产提供一定的参考,以保证实现丰富食物过敏患者食品选择的同时,有效降低食品安全风险。Peanut allergy has become a major public health concern worldwide and has been intensively researched recently.Understanding the structure of peanut allergens can provide the basis for attenuating its allergy during processing.A variety of approaches have been proposed to reduce or even eliminate the allergenicity of allergenic proteins in peanuts,especially for Ara h 1,Ara h 2 and Ara h 6,and Ara h 3/4 as abundant,highly allergenic proteins that have attracted increasing concern.This paper focuses on the recent progress in research on the structure of peanut allergens and the structural changes brought about during processing.All of these efforts will provide more knowledge for producing peanuts products with low or no allergenicity,and adding more choices for consumers with food allergy while effectively reducing food safety risks.

关 键 词：花生过敏原 ARA H1 ARA H2 ARA h6 ARA H3 4 

分 类 号：TS207.3[轻工技术与工程—食品科学]