降低鸡蛋致敏性的加工方法研究进展  

Research progress on reducing egg allergenicity by food processing

作　　者：李慧慧[1,2] 佟平[1] 高金燕[2] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,南昌330047 [2]南昌大学食品学院,南昌330031

出　　处：《食品安全质量检测学报》2017年第4期1099-1103,共5页Journal of Food Safety and Quality

基　　金：国家自然科学基金(31660436);江西省自然科学基金计划(重点项目)(20133ACB20009;20142BAB214001);江西省自然科学基金(20161BBG70062)~~

摘　　要：鸡蛋是人们日常饮食中的高营养物质,但也是国际公认的八大过敏食物之一。鸡蛋过敏占儿童食物过敏的35%,占成人食物过敏的12%。鸡蛋过敏的主要症状包括过敏性皮炎、荨麻疹、胃肠道紊乱、腹痛等,其致敏性严重影响了鸡蛋过敏患者的健康及鸡蛋加工品的普及性。近年来国内外学者对如何降低鸡蛋蛋白的致敏性开展了大量的研究,所采用的方法有单一加工方法和联合加工方法。降低鸡蛋蛋白致敏性的单一加工方法主要有加热、辐照、糖基化、高压、酶解等;联合加工方法是几种单一方法按一定加工顺序的复合处理。文章综述了不同加工方法对鸡蛋蛋白致敏性的影响,并分析了目前降低鸡蛋致敏性的加工方法中存在的问题,为后续开发降低鸡蛋致敏性的加工方法提供了思路。Egg is a kind of high nutritional food in our daily diet,but it is also one of the eight kinds of allergic food in the world.Totally 35% of food allergic children and 12% of food allergic adult are allergic to egg.The main symptoms of egg allergy include allergic dematitis,urticaria,gastrointestinal disorders,abdominal pain and so on,and egg allergy has seriously affected the health of egg allergic people and the popularity of egg products.Recently,researchers have paid much more attention to how to reduce the allergenicity of egg protein using processing methods.The processing methods include single processing method and composite processing method.Heating,irradiation,glycosylation,high pressure and enzymatic hydrolysis are the single processing methods for reducing the allergenicity of egg protein,and composite processing method is a combination of such several single methods in a certain order.In this article,the effect of different processing methods on the allergenicity of egg proteins were summarized,and the existing problems of these different processing methods for reducing the allergenicity of egg protein were analyzed,which can provide the idea for developing processing methods for reducing the allergenicity of egg in the future.

关 键 词：鸡蛋 过敏原 致敏性 食品加工 

分 类 号：TS253.4[轻工技术与工程—农产品加工及贮藏工程]