生物法制备低过敏乳的研究进展  

Progress review on production of hypoallergenic milk by biological methods

作　　者：叶笑艳[1] 钱方[1] 孙洋[2] 牟光庆[1] 姜淑娟[1] 

机构地区：[1]大连工业大学食品学院,辽宁大连116034 [2]大连工业大学信息科学与工程学院,辽宁大连116034

出　　处：《食品与机械》2013年第2期231-233,254,共4页Food and Machinery

基　　金：国家农业科技成果转化项目(编号:2011GB2B000023);辽宁省科学技术基金项目(编号:201102010);辽宁省百千万人才工程项目(编号:2011921060);辽宁省教育厅项目(编号:L2010053;L2011084)

摘　　要：牛乳中的乳蛋白绝大多数潜在过敏原,致使部分过敏体质的人群在摄入牛乳时发生过敏现象。降低牛乳蛋白过敏性的方法主要是通过物理法、化学法和生物法破坏蛋白质的过敏表位。与物理法、化学法比较,生物法不仅能更有效降低牛乳的过敏性,还可以赋予食品更多典型风味。文章主要介绍牛乳中过敏蛋白的组成及过敏表位,重点阐述两种制备低过敏乳的生物法(酶法水解和乳酸菌发酵法)及其研究进展,为制备低过敏乳制品提供参考依据。Most of milk proteins in milk have potential allergens, which led to allergy of a few people with allergic constitution when ingesting milk. The methods of reducing milk allergy mainly include physical methods, chemical methods and biological methods, which could destroy protein allergy epitopes. Compared with physical methods and chemical methods, biological methods can not only be more effective to reduce milk allergy, but also led to more typical flavor. The composition of al- lergenic proteins, their epitopes in milk was mainly introduced in this paper. Two kinds of biological methods （protease hydrolysis, Lactic acid bacteria fermentation） to produce hypoallergenic milk and their progress review were elaborated, which provides reference basis for hypoaller- genic milk products.

关 键 词：乳蛋白 过敏原 过敏表位 酶法水解 乳酸菌发酵 低过敏乳 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]