食品科学 ›› 2006, Vol. 27 ›› Issue (12): 784-788.
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胡纯秋,高金艳,陈红兵
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HU Chun-qiu,GAO Jin-yan,CHEN Hong-bing
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摘要: 简述了花生中主要的过敏原Arah1、Arah2、Arah3和Arah4的一般特征及其所存在的与IgE结合的表位特征,详细介绍了焙烤、风干、水煮和煎炸等加热方法及酶解、研磨、发芽和压榨等加工工艺对花生过敏原的影响,为开发无过敏或低过敏性花生制品提供了一定的科学依据。
关键词: 花生, 过敏原, 加工
Abstract: The average character of peanut allergen(Ara h1, Ara h2, Ara h3, Ara h4) and the IgE binding sites which on these allergens were simply introduced. The impact of processing including heating (roasting, curing, boiling, frying) enzymatic hydrolysis, grinding ,germinating and squeezing on peanut allergens were reviewed in detail. All of these informations are useful for producing non-allergenic or hypoallergenic peanut products.
Key words: peanut, allergen, processing
胡纯秋,高金艳,陈红兵. 花生过敏原在加工中的变化[J]. 食品科学, 2006, 27(12): 784-788.
HU Chun-qiu,GAO Jin-yan,CHEN Hong-bing. The Changes of Peanut Allergens during Processing[J]. FOOD SCIENCE, 2006, 27(12): 784-788.
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