生物加工技术对水产品主要过敏原的致敏性消减作用研究进展  

The allergenicity reduction effect of bioprocessing technology on main allergens in aquatic products

作　　者：肖叶 叶精勤 阎俊[1,2] 施文正 卢瑛[1,2,3] XIAO Ye;YE Jingqin;YAN Jun;SHI Wenzheng;LU Ying(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China;Shanghai Engineering Research Center of Aquatic Product Processing&Preservation,Shanghai 201306,China;Laboratory of Quality&Safety Risk Assessment for Aquatic Products on Storage and Preservation,Ministry of Agriculture,Shanghai 201306,China)

机构地区：[1]上海海洋大学食品学院,上海201306 [2]上海水产品加工及贮藏工程技术研究中心,上海201306 [3]农业农村部水产品贮藏保鲜质量安全风险评估实验室,上海201306

出　　处：《食品与发酵工业》2021年第6期274-279,共6页Food and Fermentation Industries

基　　金：国家重点研发计划资助(2019YFD0902003);上海市科技兴农重点攻关项目[沪农科攻字(2016)第4-4号]。

摘　　要：近年来,随着水产品的消费量不断增加,与其相关的过敏性疾病的发病率也呈逐年递增趋势,常见的过敏症状包括皮肤瘙痒、腹痛腹泻等,严重者会有生命危险。该文综述了酶改性、发酵、基因改良等生物加工技术及其优缺点,概括了利用生物加工技术消减水产品过敏蛋白致敏性的研究现状以及消减机制,以期为今后利用生物加工技术开发低致敏性水产加工食品提供理论指导。In recent years,with the increasing consumption of aquatic products,the related allergic incidence rises year by year.Common allergy symptoms include skin itching,abdominal pain and diarrhea,etc.,and severe cases will be life-threatening.The article reviewed the bioprocessing technologies such as enzyme modification,fermentation,and genetic improvement,as well as their advantages and disadvantages.And it also summarized the research status and reduction mechanism of applying biological processing technology on reducing the allergenicity of aquatic products allergenic proteins which to provide theoretical guidance for the use of biological processing technology to develop low-allergenic aquatic processed food.

关 键 词：生物加工技术 水产品 过敏原 致敏性 消减机制 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]