糖基化对乳制品加工性能及致敏性影响的研究进展  

Research Progress in the Effect of Glycosylation on Functional Properties and Allergenicity of Dairy Products

作　　者：陈欣彤 邱毓 杨若婷 高金燕[1,2,3] 李欣[1,2,3] 陈红兵[1,3,4] CHEN Xintong;QIU Yu;YANG Ruoting;GAO Jinyan;LI Xin;CHEN Hongbing(State Key Laboratory of Food Science and Resources,Nanchang University,Nanchang 330031,China;College of Food Science and Technology,Nanchang University,Nanchang 330047,China;Laboratory of Food Allergy,Nanchang University,Nanchang 330047,China;Sino-German Joint Research Institute,Nanchang University,Nanchang 330047,China)

机构地区：[1]南昌大学食品科学与资源挖掘全国重点实验室,江西南昌330031 [2]南昌大学食品学院,江西南昌330047 [3]南昌大学食物过敏重点实验室,江西南昌330047 [4]南昌大学中德联合研究院,江西南昌330047

出　　处：《食品科学》2023年第23期383-393,共11页Food Science

基　　金：广东省重点领域研发计划项目(2022B0202030002);江西省中央引导地方科技发展资金项目(20221ZDD02001);2022年度江西省研究生创新专项资金立项项目(YC2022-s002)。

摘　　要：近年来,牛乳过敏因其发生率的增加和研究的深入,愈发受到广泛关注。牛乳蛋白的糖基化改性不仅能改善乳制品的功能性质,还可以通过破坏或掩蔽过敏原蛋白的表位降低乳制品致敏性,在食品风味、抗氧化性和载体等各个领域都有不同的应用。本文介绍乳品工业中常见的糖基化反应及其利弊和糖基化后乳蛋白致敏性的变化规律,总结了避免糖基化反应产生负面影响的方法,为糖基化改性在牛乳过敏及乳品加工的研究、开发和应用方面提供参考。In recent years,milk allergy has attracted more and more attention because of its increasing incidence and in-depth research on it.The glycosylation modification of milk proteins not only can improve the functional properties of dairy products,but also reduce the allergenicity of dairy products by destroying or shielding the epitope of allergen proteins.This modification has found applications in variousfields such as foodflavor,antioxidants and carriers.This paper introduces common glycosylation reactions in the dairy industry,discusses their advantages and disadvantages and the pattern of changes in functional properties and allergenicity of milk proteins after glycosylation,and summarizes the methods to avoid the negative effects of glycosylation reactions.This review provides a reference for the research,development and application of glycosylation modification in milk allergy and dairy processing.

关 键 词：乳制品 致敏性 功能特性 糖基化 美拉德反应 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]