乳品中致敏蛋白的检测与控制研究进展  

Advances in Detection and Control of Allergenic Proteins in Dairy Products

作　　者：翁俊杰 艾蓉 汤旭翔[1] 傅玲琳[1] 王彦波[1] 刘继超[2] 刘福奇[1] WENG Jun-jie;AI Rong;TANG Xu-xiang;FU Ling-lin;WANG Yan-bo;LIU Ji-chao;LIU Fu-qi(Zhejiang Gongshang University,Hangzhou 310018,Zhejiang,China;Beijing Sanyuan Foods Co.,Ltd.,Beijing 100163,China)

机构地区：[1]浙江工商大学,浙江杭州310018 [2]北京三元食品股份有限公司,北京100163

出　　处：《食品研究与开发》2020年第9期195-200,共6页Food Research and Development

基　　金：科技部创新方法工作专项资助(2016IM030400);浙江省基础公益研究项目资助(LGN20G010001)。

摘　　要：乳品中的致敏蛋白已成为当今大健康背景下的研究热点。鉴于此,结合近年来国内外相关研究,该文综述目前乳品致敏蛋白的分析检测和安全控制研究进展,并进行分析讨论。其中检测方法主要包括酶联免疫吸附、毛细管电泳、聚合酶链式反应和色谱-质谱联用等;控制方法主要涉及热处理、糖基化、酶法水解、乳酸发酵等。最后根据现状的剖析,预测本领域的发展趋势,旨在为低致敏性乳品的开发提供一定的借鉴和参考,具有重要的现实意义。Allergenic proteins in dairy products have become a research hotspot in the context of public health.Combined with recent research at home and abroad,the research progress of analysis detection and safety control in dairy products were reviewed in this paper. Among the detection methods,enzyme-linked immune sorbent assay,capillary electrophoresis,polymerase chain reaction and chromatography-mass spectrometry were mainly introduced. The safety control methods including heat treatment,glycosylation,enzymatic hydrolysis and lactic acid fermentation were mainly mentioned. Finally,based on the analysis of the status quo,the development trends in this field were predicted. It was of great practical significance to provide some reference for producing hypoallergenic dairy products.

关 键 词：乳品 致敏蛋白 检测 控制 食品安全 

分 类 号：TS252.7[轻工技术与工程—农产品加工及贮藏工程]