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Position: Home > Articles > A Review of Studies on the Effect of Non-thermal Processing on Food Allergens FOOD SCIENCE 2013,34 (17) 344-349

非热加工对食物过敏原影响的研究进展

作  者：
谢秀玲;李欣;高金燕;陈红兵
单  位：
南昌大学食品科学与技术国家重点实验室
关键词：
食物过敏原;致敏性;非热加工
摘  要：
非热加工改变过敏原的结构是实现非热加工控制过敏原致敏性的理论基础。常见的非热加工主要包括物理、化学、生物方法以及酶法改性等。物理方法包括超高压、辐照、超声波、高压脉冲电场等,主要通过影响食物过敏原高级结构从而使构象性表位发生变化,强辐照剂量也可以破坏过敏原的线性表位结构而影响其致敏性。化学方法主要通过糖基化、甲基化、磷酸化等对过敏原蛋白氨基酸一级结构进行修饰而改变线性表位,而酶法改性则是利用酶交联和酶降解使过敏原聚合和蛋白质降解来降低其致敏性。生物方法则主要是利用基因工程技术突变致敏性表位或基因沉默过敏原蛋白,而发酵技术主要通过降解过敏原蛋白来降低过敏原的致敏性。本文通过综述非热加工控制食物过敏原的研究进展,以期为脱敏食品的生产提供一定的理论依据。
译  名：
A Review of Studies on the Effect of Non-thermal Processing on Food Allergens
作  者：
XIE Xiu-ling;LI Xin;GAO Jin-yan;CHEN Hong-bing;State Key Laboratory of Food Science and Technology, Nanchang University;Sino-German Joint Research Institute, Nanchang University;Department of Food Science, School of Life Sciences and Food Engineering, Nanchang University;
关键词：
food allergen;;allergenicity;;non-thermal processing
摘  要：
Non-thermal processing can modify the structures of food allergens so as to achieve the controlling of food allergens via non-thermal treatment. Currently, common non-thermal treatments include physical methods, chemical methods, biological methods and enzymatic modification. Physical methods mainly refer to ultra-high pressure, irradiation, ultrasound and high-voltage pulse, which could influence the high-level structure and conformation of allergen epitopes. Moreover, high irradiation dose is also able to modify the linear epitopes. Chemical methods, such as glycosylation, methylation and phsophorylation, mainly destroy linear epitopes by modifying the primary structure of allergen proteins. However, enzymatic modification is widely used to decrease the allergenicity by enzymatic cross-linking to aggregate or degrade allergens. Biological methods are mainly realized by mutating allergenic epitopes of allergens or allergen protein gene silencing via genetic engineering techniques, consequently leading to modification of epitopes and no expression of allergens. This paper summarize the recent progress in research on non-thermal processing to control food allergens, in order to provide a theoretical basis for development and production of desensitized food.

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