蟹类主要过敏原及其消减技术研究进展  

Research progress on crab allergens and methods of reducing allergenicity

作　　者：林薇[1] 许素玲[1] 周琼艳[1] 朱小霞[2] 李玲芝 LIN Wei;XU Suling;ZHOU Qiongyan;ZHU Xiaoxia;LI Lingzhi(The Affiliated Hospital of Medical School,Ningbo University,Zhejiang Ningbo 315020,China;Ningbo First Hospital,Zhejiang Ningbo 315010,China)

机构地区：[1]宁波大学医学院附属医院,浙江宁波315020 [2]宁波市第一医院,浙江宁波315010

出　　处：《中国食品卫生杂志》2019年第3期290-296,共7页Chinese Journal of Food Hygiene

基　　金：浙江省自然科学基金(LY18H110003)

摘　　要：蟹是引起食源性过敏的主要食品之一,蟹类过敏原是引起蟹过敏的根源。近年来,过敏原性质的研究及分离纯化技术备受关注,已发现蟹的主要过敏原包括原肌球蛋白、精氨酸激酶、血蓝蛋白等。利用食品加工技术降低蟹致敏性的研究也日益增多,以热加工法、辐射技术、酶处理法和超高压法等为代表的蟹致敏活性消减技术取得了新进展。本文就蟹类主要过敏原的种类、致敏蛋白的制备、蟹与其他甲壳类的交叉过敏性以及蟹类过敏原消减方法等进行综述,以期为蟹过敏的诊断预防和低致敏产品开发提供参考。Crab is one of the common allergic foods, the allergens of crabs are the source of crab sensitivity. Currently, the researches on the nature of allergens and the method of purification of allergens has attracted more and more attention, the major crab allergens are tropomyosin, arginine kinase and hemocyanin. The use of food processing technology to reduce allergenicity of crab is increasing, and many method including heating treatment, irradiation treatment, enzymatic treatment and high-pressure treatment have been developed to reduce the allergenicity of crabs. In this paper, the classification of allergen, preparation of allergenic proteins, cross-allergenicity between crabs and other crustaceans and method of reducing allergenicity were summarized, so as to provide theoretical basis for the diagnosis and prevention of the crab allergy, and offer a reference for the development of crabs with low allergenicity.

关 键 词：蟹 过敏原 交叉过敏 消减技术 

分 类 号：R155[医药卫生—营养与食品卫生学]