基于生物酶解法的牛乳蛋白脱敏技术研究进展  

Research Progress of Milk Protein Desensitization Based on Biological Enzymatic Method

作　　者：张琦 何国庆[1] ZHANG Qi;HE Guo-qing(College of Biosystems Engineering and Food Science,Zhejiang Univercity,Hangzhou 310085,China)

机构地区：[1]浙江大学生物系统工程与食品科学学院,浙江杭州310085

出　　处：《食品工业科技》2021年第1期373-377,386,共6页Science and Technology of Food Industry

基　　金：国家重点研发计划项目(2017YFD0400600)。

摘　　要：牛乳是婴幼儿主要食物蛋白来源,但也是引起食物过敏的八大类食物之一,研究生产低致敏乳制品对牛乳过敏者具有重要意义。目前,生物酶法是研发低致敏乳制品的主要技术途径。本文详细列举了牛乳过敏蛋白及其能够被识别的致敏表位,介绍了应用生物酶法处理得到低抗原性牛乳蛋白水解产物的技术及其作用效果,并提出了一些对后续研究的思考,为低致敏乳制品研究和未来实现定向水解提供理论依据。Milk is the main food protein source for infants and young children,but it is also one of the eight major foods that cause food allergies.The research and production of hypoallergenic dairy products is of great significance to people with milk allergies.At present,biological enzymatic method is the main technical way to develop hypoallergenic dairy products.This article lists the cow milk allergic protein and its sensitizing epitopes which can be recognized,introduces the technology and effect of the application of biological enzymatic treatment to obtain low antigenic cow milk protein hydrolysate,and puts forward some thoughts on subsequent research.This paper provides a theoretical basis for the research of hypoallergenic dairy products and the realization of directed hydrolysis in the future.

关 键 词：牛乳 致敏表位 水解技术 水解产物 抗原性 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]