豆奶粉主要致敏蛋白及降低致敏性方法研究进展  

Research Progress on the Major Allergenic Proteins in Soymilk and a Review of the Methods to Reduce Their Allergenicity

作　　者：卢洪亮 郑晓艳 付泽世 曲浩雯 刘宁[1,2] 李萌[1,2] 王中江[1] LU Hongliang;ZHENG Xiaoyan;FU Zeshi;QU Haowen;LIU Ning;LI Meng;WANG Zhongjiang(College of Food Science,Northeast Agricultural University,Harbin 150030,China;Key Laboratory of Dairy Science,Ministry of Education,Northeast Agricultural University,Harbin 150030,China)

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030 [2]东北农业大学乳品科学教育部重点实验室,黑龙江哈尔滨150030

出　　处：《食品科学》2024年第22期329-340,共12页Food Science

基　　金：黑龙江省“揭榜挂帅”科技攻关项目(2023ZXJ08B02)。

摘　　要：我国豆奶粉市场发展前景广阔,其行业发展迅速,豆奶粉已经成为多数人群的日常食品,但豆奶粉的致敏性一直是行业面临的瓶颈问题,其原料中的大豆、牛乳均为主要的食物过敏原,这限制了豆奶粉的广泛应用。因此,本文综述了豆奶粉中致敏蛋白结构特性、致敏机理以及致敏性检测技术,阐述了降低豆奶粉致敏性的方法,并对我国低致敏豆奶粉行业进行了总结和展望,以期为我国低致敏豆奶粉的新产品开发、质量安全性、标准的建立及规范等提供参考。The soymilk powder market has a broad development prospect in China,and its industry is burgeoning.Soymilk powder has become a daily food for most people,but the allergenicity of soymilk powder is always a bottleneck for the industry.Soybean and cow milk,as raw materials for producing soymilk powder,are among the major food allergens,which limit the wide application of soymilk powder.Therefore,this paper reviews the structural properties and mechanism of action of allergenic proteins in soymilk powder as well as the techniques to detect their allergenicity,and describes the methods to reduce the allergenicity of soymilk powder.Meanwhile,it discusses recent developments and future prospects in the hypoallergenic soymilk powder industry in China.Hopefully,this review will provide a reference for new product development,quality and safety control,establishment and standardization of standards for hypoallergenic soymilk powder in China.

关 键 词：豆奶粉 致敏性 结构特性 致敏机理 检测技术 

分 类 号：TS201.2[轻工技术与工程—食品科学]