超声处理对食物过敏原影响的研究进展  

Recent studies on the effect of ultrasonic treatment on food allergens

作　　者：舒二连 钮冰[1] 陈沁[1] SHU Er-lian;NIU Bing;CHEN Qin(College of Life Sciences,Shanghai University,Shanghai 200444,China)

机构地区：[1]上海大学生命科学学院,上海200444

出　　处：《食品与机械》2022年第10期216-223,共8页Food and Machinery

摘　　要：研究介绍了食物过敏原及其致敏机理,综述了花生、大豆、牛奶、虾、鸡蛋和猕猴桃的主要过敏原在超声处理上的研究进展,并展望了超声处理在降低食物致敏性的研究方向。Thisreview introduced the food allergens and their sensitization mechanism,and summarized the research progress of peanut,soybean,milk,shrimp,egg and kiwifruit allergens in ultrasound treatment.Moreover,the research direction of ultrasound treatment in reducing food sensitization was also prospected.

关 键 词：超声处理 食物过敏 过敏原 致敏性 蛋白质 

分 类 号：TS205[轻工技术与工程—食品科学]