酶法降低牛乳蛋白致敏性的研究进展

摘要/Abstract

摘要： 酶解牛乳是牛乳加工中的常用技术之一，并且作为低致敏牛乳制备的关键技术已成功应用于实际中。本文综述牛乳中主要过敏原及酶解机制，并详细介绍不同种类的单一酶解和复合酶解用于降低牛乳蛋白致敏性的研究，以期为制备和生产低致敏性乳制品提供一定依据和理论基础。

关键词: 牛乳过敏原, 过敏原性, 酶解

Abstract: Enzymatic hydrolysis is one common technology of milk processing, which has been used in producing hypoallergenic formula. The major allergens in milk and the mechanism of enzymatic hydrolysis for reducing milk allergens are introduced briefly in this paper. The application of single proteinase and several proteinases in combination for reducing allergenicity of milk protein are reviewed, which will be useful for the preparation and production of hypoallergenic dairy products.

Key words: milk allergen, allergenicity, enzymatic hydrolysis

中图分类号:

TS201.2

巫圆圆1,2,3，李?欣1,4，陈红兵1,3,*. 酶法降低牛乳蛋白致敏性的研究进展[J]. 食品科学, 2012, 33(23): 340-345.

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