加工方式对花生致敏性的影响及其致敏性评价研究进展  

Effects of Processing Methods on Peanut Allergenicity and Evaluation Methods for Peanut Allergenicity:A Review

作　　者：饶欢[1] 田阳[1] 陶莎[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：《食品科学》2015年第23期283-287,共5页Food Science

基　　金：国家自然科学基金面上项目(31471614)

摘　　要：花生蛋白是一种理想的食品加工原料,同时也是一种致死率较高的食物过敏原,严重危害人类健康。本文主要综述食品加工方式对花生过敏蛋白致敏性的影响,以及体内、体外致敏性评价方法,为低致敏或无致敏花生制品的开发提供参考和指导。Peanut protein is an ideal raw material for food processing, but it is also a food allergen causing high mortality and serious harm to human health. This article reviews the effects of processing methods on peanut allergenicity. Meanwhile, methods for evaluating peanut allergenicity both in vitro and in vivo are summarized. This study will hopefully provide guidance for the development of hypoallergenic or non-allergenic peanut products.

关 键 词：加工 花生过敏源 致敏性评价 

分 类 号：TS201.1[轻工技术与工程—食品科学]