基于食品物理加工技术对大豆过敏原的影响  

Influence of the physical processing on the major allergen in soybean

作　　者：祖琴琴 华萍 龚育清 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]江西省食品工业研究所,江西南昌330029

出　　处：《食品工业科技》2014年第5期360-364,共5页Science and Technology of Food Industry

基　　金：国家高技术研究发展计划(863计划)资助(2013AA102205);国家科技支撑计划项目(2011BAK10B03);江西省青年科学家培养对象计划(20122BCB23006);南昌大学食品科学与技术国家重点实验室项目(SKLF-ZZA-201302;SKLF-ZZB-201302)

摘　　要：大豆营养丰富,是人和畜禽摄入优质植物性蛋白的主要来源;同时也是一种常见的过敏食品。本文阐述了物理加工在降低大豆过敏应用中的研究现状,并主要从热加工、辐照、高压、高压脉冲电场、超声波等5个方面阐明了物理加工对大豆主要过敏原结构和致敏性的影响,以期为利用物理加工开发低致敏或脱敏的大豆制品提供一定的科学依据。Soybean contains much nutrition, and it is the main source of better plant-based protein for human, livestock and poultry.However, soybean is a common kind of food allergy.In this paper, the research of physicar process in reducing soybean allergies was reviewed.The effect of physical process including heating, irradiation, high pressure, high voltage pulsed electric field and ultrasonic on the structure and allergenicity of the major allergen in soybean were also elaborated in detail. The review would provide the scientific basis for the development of non-allergic or hypoallergenic soybean products through physical processing.

关 键 词：大豆过敏 致敏性 食品加工 

分 类 号：TS201.6[轻工技术与工程—食品科学]