酶解法在鸡蛋脱敏中的应用研究进展

摘要/Abstract

摘要： 鸡蛋是联合国粮农组织(FAO)认定的八大类主要过敏食品之一，选用合适的加工方法可以降低鸡蛋的致敏性，其中酶解法是最有效的方法。本文论述鸡蛋中的4种主要过敏原，并详细阐述酶解对鸡蛋中主要过敏原结构和致敏性的影响，以期为开发低致敏性或无致敏性蛋制品提供一定的科学依据。

关键词: 鸡蛋, 过敏原, 酶解, 结构, 致敏性

Abstract: Hen’s egg is regarded as one of the eight major allergic foods by FAO, and the allergenicity can be reduced by proper processing, in which enzymatic hydrolysis is the most effective method. In this paper, four major allergens present in egg were described, and the impact of enzymatic hydrolysis on the structure and allergenicity of major allergens in egg were reviewed in detail. It offered the scientific basis for producing the hypoallergenic or non-allergenic egg products.

Key words: egg, allergen, enzymatic hydrolysis, structure, allergenicity

中图分类号:

TS201.6

龙彩云1,2，熊江花3，简?姗1,2，程芬芬1,2，杨安树1,2,*，陈红兵1,2. 酶解法在鸡蛋脱敏中的应用研究进展[J]. 食品科学, 2013, 34(1): 340-344.

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