蚕蛹蛋白的生物活性和过敏特性的研究进展  

Advances in Understanding Biological Activities and Allergenic Properties of Silkworm Pupae Proteins

作　　者：肖森扬 林晓 岳文琪 黄颂源 吴序栎 XIAO Senyang;LIN Xiao;YUE Wenqi;HUANG Songyuan;WU Xuli(School of Public Health,Health Science Center,Shenzhen University,Shenzhen 518060,China;School of Pharmaceutical Sciences,Health Science Center,Shenzhen University,Shenzhen 518060,China)

机构地区：[1]深圳大学医学部公共卫生学院,广东深圳518060 [2]深圳大学医学部药学院,广东深圳518060

出　　处：《现代食品科技》2023年第11期354-361,共8页Modern Food Science and Technology

基　　金：国家自然科学基金面上项目(32172311);广东省自然科学基金项目(2021A1515012413);深圳市科技计划项目(JCYJ20220531102205012,GJHZ20210705141803010)。

摘　　要：具有高营养价值的昆虫一直以来都是我国优质的食物来源之一。蚕蛹是家蚕业的重要副产物之一,其在东亚各国作为食物和饲料已有十分悠久的历史。蚕蛹含有丰富的蛋白质、脂质、矿物质和维生素,具有十分重要的营养价值和经济价值。蚕蛹的应用范围十分广泛,我国有许多保健品、药物还有食物添加剂中都有蚕蛹的成分。蚕蛹蛋白及其水解物具有多种生物活性,具备一定的开发潜力。然而,蚕蛹也能导致轻度甚至严重的过敏反应,这些不良反应极大的限制了蚕蛹在全国范围内的普及程度。因此该研究综述了蚕蛹蛋白的生物活性和过敏特性,以期为蚕蛹的开发与利用提供一定的参考。Insects with high nutritional value have long been a premium food source in China.Silkworm pupae are an important by-product of sericulture with a long history as food and feed in East Asian countries.Silkworm pupae are rich in protein,lipids,minerals,and vitamins,and offer significant nutritional and economic value.They are widely applied in various industries in China,with silkworm pupae components found in numerous health products,medicines,and food additives.Silkworm pupal proteins and their hydrolysates exhibit various biological activities with potential for useful applications.They can also trigger mild to severe allergic reactions,limiting expansion of their widespread use.This study reviews the bioactivities and allergenic properties of silkworm pupal proteins to provide a reference for their further development and utilization.

关 键 词：蚕蛹蛋白 生物活性 过敏原 

分 类 号：TS201.21[轻工技术与工程—食品科学]