基于生物技术控制大豆过敏原的研究进展  

Research progresses in the control of soybean allergen on the basis of biotechnology

作　　者：龚育清 杨安树[1,2] 陈红兵[1,2] 祖琴琴 

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

出　　处：《食品工业科技》2014年第10期375-379,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)

摘　　要：大豆富含优质的蛋白质,具有很高的营养价值;同时,大豆也是公认的八大主要过敏食物之一。大豆中的主要过敏原包括大豆球蛋白、β-伴大豆球蛋白以及7S球蛋白组分中两个低丰度蛋白Gly m Bd 28K和Gly m Bd 30K等。迄今为止,生物育种、酶法改性和微生物发酵等生物技术是控制大豆过敏原致敏性的重要手段,同时这些方法还能改善大豆及其制品的功能特性。其中,生物育种是一种从根源上去除大豆过敏原蛋白的方法;酶法改性操作简便、条件温和,具有非常广泛的研究前景;而微生物发酵则是一种较为成熟的生产脱敏大豆蛋白制品的方法。Soybean has very high nutritional value,and it can offer high quality protein for human being. However,soybean is also recognized as one of the eight major allergic foods. The main allergens in the soybean are soybean globulin,beta-conglycinin and two low abundance protein components（Gly m Bd 28k and Gly m Bd 30k） located in 7S globulin. Currently,biological breeding,enzymatic modification and microbial fermentation are important biotechnological means which can control the soybean allergens and improve their functional properties. Biological breeding technology can remove soybean protein allergens from soy seeds, and enzymatic modification exhibits an extensive application prospect for its simple operation and mild conditions. Microbial fermentation is a more mature processing method for desensitization of soy protein products.

关 键 词：大豆过敏原 生物育种技术 酶法改性 微生物发酵 

分 类 号：TS201.6[轻工技术与工程—食品科学]