FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (23): 340-345.
Previous Articles Next Articles
Received:2012-07-04
Revised:2012-11-15
Online:2012-12-15
Published:2012-12-12
Supported by:the National Natural Science Foundation of China
CLC Number:
| [1] WAL J M. Structure and function of milk allergens[J]. Allergy, 2001, 56 Suppl, 67: 35-38.[2] WANG J, SAMSPON H A. Food allergy: recent advances in pathophysiology and treatment[J]. 2009, 1(1): 19-29.[3] POURPAK Z, MOSTSAFAIE A, HASAN Z, et al. A laboratory method for purification of major cow’s milk allergens[J]. J Immunoassay Immunochem, 2005, 25(4): 385-397.[4] 布冠好. 牛乳乳清蛋白过敏原调控技术及其机理研究[D]. 北京: 中国农业大学, 2009.[5] WAL J M. Cow’s milk allergens [J]. Allergy, 1998, 53: 1013-1022.[6] SASTRE J. Molecular diagnosis in allergy[J]. Clinical & Experimental Allergy, 2010, 40(10): 1442-1460.[7] 郭鸰, 霍贵成, 张英华. 牛乳蛋白过敏综述[J]. 食品科技, 2007, (4): 262-268.[8] 郑俊彦, 张昊, 郭慧媛, 等. 利用蛋白质改性技术降低牛乳致敏性的研究[J]. 中国乳业, 2011, (120): 46-49.[9] FRISCHé R, ADEL-PATEINT K, BERNARD H. IgE-mediated rat mast cell triggering with tryptic and synthetic peptides of bovine β-lactoglobulin[J]. Int Arch Allergy Immunol, 2005, 138(4): 291-297. [10] 布冠好, 郑枯, 郑海, 等. 牛乳过敏原β-乳球蛋白间接竞争ELISA检测方法的建立[J]. 中国农业大学学报, 2008, 13(6): 71-76.[11] 王红梅, 张永忠. 牛乳清β-乳球蛋白过敏原非酶改性技术研究进展[J]. 中国乳品工业, 2007, 35(6): 48-53.[12] MAYNARD F, JOST R. WAL J M. Human IgE binding capacity of tryptic peptides from bovine α-lactalbumin[J]. Int Arch Allergy Immunol, 1997, 113(4): 478-488.[13] FARRELL J H M, JIMENEZ-FLORES R, BLECK G T, et a1. Nomenclature of the proteins of cows’milk sixth revision[J]. Journal of dairy science, 2004, (6): 1641-1674.[14] 李欣, 陈红兵. 过敏原在食品加工中的变化[J]. 食品工业, 2005, 26(1): 50-52.[15] 王莹, 张丽萍. 胃蛋白酶分离纯化技术研究进展[J]. 中国食品添加剂, 2008, (1): 110-113.[16] 程伟, 陈红兵, 高金燕, 等. 酶改性技术对食物蛋白过敏性的影响[J]. 食品科学, 2010, 31(23): 391-394.[17] SCHMIDT D G., MEIJER R J, SLANGEN C J, et al. Raising the pH of the pepsin-catalyzed hydrolysis of bovine whey proteins increases the antigenicity of the hydrolysates[J]. Clin Exp Allergy, 1995, 25 (10), 1007–1017.[18] DUCHATEAU J, MICHIL A, LAMBERT J, et al. Anti-beta-lactoglobulin IgG antibodies bind to a speci?c pro?le of epitopes when patients are allergic to cow’s milk proteins[J]. Clin Exp Allergy, 1998, 28(7), 824-833.[19] HUSSEIN S, GELENCSER é, POLGáR M, et al. Effect of enzymatic modification on the biological activity and nutritive value of cow and buffalo casein[J]. Acta Alimentaria, 2000, 29(3): 273-288.[20] 唐宁, 刘保林, 汪福源, 等. 牛奶大分子蛋白的水解及其抗原性变化[J]. 中国临床药理学与治疗学, 2004, 9(12): 1398-1402.[21] KANANEN A, SAVOLAINEN J, M?KINEN J, et al. Influence of chemical modification of whey protein conformation on hydrolysis with pepsin and trypsin[J]. International Dairy Journal, 2000, 10(10): 691-697.[22] CHICóN R, LóPEZ-FANDI?O R, ALONSO E, el at. Proteolytic pattern, antigenicity and serum immunoglobulin E binding of β-lactoglobulin hydrolysates obtained by pepsin and high-pressure treatment[J]. Journal of Dairy Science, 2008, 91(3): 928-938.[23] 张颖, 罗永康, 张岩春. 发酵和酶解结合对乳清蛋白抗原性影响的研究[J]. 乳业科学与技术, 2010, (4): 151-155.[24] 张艺川. 糜蛋白酶临床应用进展[J]. 亚太传统医药, 2007, 3(7): 94-96.[25] 许小红, 高秀蓉, 许多光, 等. 糜蛋白酶效价测定[J]. 成都医学院学报, 2006, 1(2): 123-124.[26] ASSELIN J, AMIOT J, GAUTHIER S F. Immunogenicity and allergenicity of whey protein hydrolysates[J]. Journal of Food Science, 1988, 53(4): 1208-1211.[27] CHICóN R, BELLOQUE J, ALONSO E, et al. Antibody binding and functional properties of whey protein hydrolysates obtained under high pressure[J]. Food Hydrocolloids, 2009, 23(3): 593-599.[28] 郑海, 沈小琴, 布冠好, 等. 碱性蛋白酶水解乳清蛋白过敏原条件的优化[J]. 中国乳品工业, 2007, 35(4): 4-9.[29] WRóBLEWSKA B, JEDRYCHOWSKI L, SZABó E, et al. The reduction of cow milk proteins immunoreactivity by two-step enzymatic hydrolysis[J]. Acta Alimentaria, 2005, 34(3): 307-315.[30] 沈小琴, 郑海, 罗永康, 等. 酶解对乳清蛋白抗原性影响的研究[J]. 中国乳品工业, 2006, 34(6): 12-15.[31] WRóBLEWSKA B, TROSZY?SKA A. Enzymatic hydrolysis of cow’s whey milk proteins in the aspect of their utilization for the production of hypoallergenic formulas[J]. Polish Journal of Food and Nutrition Sciences, 2005, 14(4): 349-357.[32] WRóBLEWSKA B, JEDRYCHOWSKI L, HAJóS G, et al. Influence of Alcalase and Transglutaminase on immunoreactivity of cow milk whey proteins[J]. Czech J Food Sci, 2008, 26(1): 15-23.[33] ZHENG Hai, SHEN Xiaoqin, BU Guanhao, et al. Effects of pH, temperature and enzyme-to-substrate ratio on the antigenicity of whey protein hydrolysates prepared by Alcalase[J]. International Dairy Journal, 2008, 18(10): 1028-1033.[34] 张黎明, 袁永俊, 徐梦虬. 固定化胰蛋白酶的制备研究[J]. 食品与发酵科技, 2009, 45(2): 18-21.[35] SéLO I, CLéMENT G, BERNARD H, et al. Allergy to bovine β-lactoglobulin: speci?city of human IgE to tryptic peptides[J]. Clin Exp Allergy, 1999, 29(8): 1055–1063.[36] JU H R, OKUMIYA M, NISHIZONO S, et al. Increase in degranulation of mucosal mast cells in rats sensitized with milk whey protein hydrolysates compared with native proteins[J]. Food and Chemical Toxicology, 1997, 35(7): 663-668.[37] BERNARD H, NEGRONI L, CHATEL J M, et al. Molecular basis of IgE cross-reactivity between human β-casein and bovine β-casein, a major allergen of milk[J]. Molecular Immunology, 2000, 37(3): 161-167.[38] LAMETTI S, RASMUSSEN P, FR?KI?R H, et al. Proteolysis of bovine β-lactoglobulin during thermal treatment in subdenaturing conditions highlights some structural features of the temperature-modified protein and yields fragments with low immunoreactivity[J]. Eur J Biochem, 2002, 269(5): 1362-1372.[39] DUAN Cuicui, HUO Guicheng, YANG Lijie, et al. Comparison of sensitization between β-lactoglobulin and its hydrolysates[J]. Asian Pac J Allergy Immunol, 2012, 30(1): 32-39.[40] AZARKAN M, MOUSSAOUI A E, WUYTSWINKE D V, et al. Fractionation and purification of the enzymes stored in the latex of Carica papaya[J]. Journal of Chromatography B, 2003, 790(1): 229-238.[41] NORTH M J, MOTTRAM J C, COOMBS G H. Cysteine proteinases of parasitic protozoa[J]. Parasitology Today, 1990, 6(8): 270-275.[42] NAKAMURA T, SADO H, SYUKUNOBE Y, et al. Antigenicity of whey protein hydrolysates prepared by combination of two proteases[J]. Milchwissenschaft, 1993, 48(12): 667-670.[43] 白振宇, 庞广昌, 刘瑞玲, 等. 利用牛奶过敏者血清检验牛奶中过敏原酶解程度的研究[J]. 食品科学, 2006, 27(12): 46-49.[44] PRAKASH E S S, PUSHPA B P, JAYAPRAKASHA H M, et a1. Effect of enzymatic hydrolysis on antigenicity(allergenicity) of casein fractions of cow and buffalo milk[J]. Journal of Food Science and Technology, 2004, (4): 390-393.[45] LAKSHMAN P L N, TOYOKAWA Y, TACHIBANA S, et al. Reducing the antigenicity of milk whey protein using acid proteinases from Monascus pilosus[J]. Process Biochemistry, 2011, 46 (3): 806-810.[46] LAKSHMAN P L N, TACHIBANA S, TOYAMA H, et al. Application of an acid proteinase from Monascus purpureus to reduce antigenicity of bovine milk whey protein[J]. J Ind Microbiol Biotechnol, 2011, 38 (9): 1485-1492.[47] MONACI L, TREGOAT V, ARJON J, et al. Milk allergens, their characteristics and their detection in food: A review[J]. Eur Food Res Technol, 2006, 223(2): 149-179.[48] KIM S B, KI K S, KHAN M A, et al. Peptic and tryptic hydrolysis of native and heated whey protein to reduce its antigenicity[J]. J Dairy Sci 2007, 90(9): 4043-4050.[49] 刘晓宇, 李铮, 张颖, 等. 酶解对牛乳酪蛋白抗原性的影响[J]. 中国乳品工业, 2011, 39(2): 27-30.[50] KILARA A, PANYAM D. Peptides from milk proteins and their properties[J]. Crit Rev Food Sci Nutr, 2003, 43(6): 607-633.[51] WRóBLEWSKA B, JEDRYCHOWSKI L, FARJAN M. The allergenicity of a low molecular fraction of cow milk protein hydrolysates[J]. Milchwissenschaft, 2007, 62(4): 375-379.[52] PE?AS E, SNEL H, FLORIS R, et al. High pressure can reduce the antigenicity of bovine whey protein hydrolysates[J]. International Dairy Journal, 2006, 16(9): 969-975.[53] PRIOULT G, PECQUET S, FLISS I, et al. Allergenicity of acidic peptides from bovine β-lactoglobulin is reduced by hydrolysis with Bifidobacterium lactis NCC362 enzymes[J]. International Dairy Journal, 2005, 15(5): 439-448.[54] 周利亘, 陈新峰, 王君虹, 等. 乳源酪蛋白肤脱色工艺条件的研究[J]. 浙江农业学报, 2007, 19(2): 75-79.[55] HEFLE S L. Impact of processing on food allergens[J]. Adv Exp Med Biol, 1999, 459: 107-119. |
| [1] | CAO Qiang, HU Wei, GAO Jinyan, CHEN Hongbing, TONG Ping. Interaction Mechanism of Ovalbumin with Resveratrol and Its Effect on Ovalbumin [J]. FOOD SCIENCE, 2021, 42(4): 31-37. |
| [2] | ZHOU Hongfei, WU Zhihua, ZHANG Ying, CHEN Hongbing. Effect of Roasting on the Potential Allergenicity of Peanut Allergen Ara h 1 Evaluated by Mass Spectrometry [J]. FOOD SCIENCE, 2021, 42(3): 1-6. |
| [3] | WANG Jiarong, DING Yangyue, JIANG Yunqing, DONG Heliang, WANG Qiuye, CHENG Jianjun. Progress in Understanding the Effect of Enzymatic Modification on Gel Properties of Soy Protein Isolate [J]. FOOD SCIENCE, 2021, 42(15): 329-336. |
| [4] | WANG Wujing, TONG Ping, CHEN Hongbing, GAO Jinyan. Effects of Interaction on the Structure and Potential Allergenicity of Ovalbumin and Lysozyme [J]. FOOD SCIENCE, 2020, 41(6): 16-24. |
| [5] | HUANG Ruijie, LI Mei, LIAO Anping, LAN Ping, ZHONG Lei, QIN Qin, LAN Lihong, WANG Xuejiao, WEI Liming, GAN Lanfang. Comparison of Acid Hydrolysis and Enzymatic Hydrolysis of Dextran [J]. FOOD SCIENCE, 2020, 41(6): 43-50. |
| [6] | CHEN Fanfan, TENG Fei, HAN Song, WU Changling, ZHOU Yan, GUO Zengwang, WANG Zhongjiang, LI Yang. Effect of Enzymatic Hydrolysis of Soymilk on the Microstructure and Physicochemical Properties of Dried Tofu [J]. FOOD SCIENCE, 2020, 41(5): 23-30. |
| [7] | SU Na, YI Li, Jirimutu. Preparation and Identification of α-Amylase Inhibitory Peptides from Camel Milk Protein [J]. FOOD SCIENCE, 2020, 41(22): 148-157. |
| [8] | SU Na, Jirimutu, YI Li. Recent Progress in Biological Functions of Camel Milk Peptides [J]. FOOD SCIENCE, 2020, 41(21): 321-329. |
| [9] | LI Xuepeng, LIU Yanwei, XIE Xiaoxia, ZHU Wenhui, LI Jianrong, ZHANG Yuyu, LI Tingting, YU Jianyang, MU Weili. Effect of Thermal Pretreatment on Enzymatic Hydrolysis of Clam (Aloididae aloidi) and Flavor Characteristics of Hydrolysates [J]. FOOD SCIENCE, 2020, 41(2): 133-140. |
| [10] | LI Xue, FENG Tao, SONG Shiqing, ZHUANG Haining, ZHANG Wenhong, YAO Lingyun, SUN Min, XU Zhimin. Effect of Different Pretreatment Methods on the Release of Flavor Substances from Hypsizygus marmoreus [J]. FOOD SCIENCE, 2020, 41(10): 198-205. |
| [11] | HU Zhihe, WANG Xingxuan, WANG Lijuan, WU Zijian, XUE Lu. Change in Cytokines and Th1/Th2 Cell Balance in Guinea Pigs Induced by Shrimp Products with Reduced Allergenicity [J]. FOOD SCIENCE, 2019, 40(9): 122-131. |
| [12] | LIU Qianxia, LIU Dong, ZHANG Jun, WANG Jiao, HE Xingfen, YANG Fumin*, ZHAO Baotang. Optimization of Hydrolysis Conditions of Qula Casein with Two Proteases and Comparative Antioxidant Activity of Hydrolysates [J]. FOOD SCIENCE, 2019, 40(8): 225-234. |
| [13] | MA Xiuli, HUANG Wensheng, ZHANG Jiukai, HAN Jianxun, GE Yiqiang, CHEN Ying. Recent Progress in Molecular Characterization and Detection of Sesame Allergens [J]. FOOD SCIENCE, 2019, 40(7): 342-351. |
| [14] | YE Shengwang, YANG Zuisu, LI Wei, TANG Yunping, HUANG Fangfang, ZHANG Xiaojun, YU Fangmiao, DING Guofang. Immunomodulatory Effects of Peptides from Enzymatic Hydrolysate of Cyclina sinensis on RAW264.7 Macrophages [J]. FOOD SCIENCE, 2019, 40(7): 185-191. |
| [15] | SHI Yunfeng, ZHANG Tong, CHEN Qin. Prokaryotic Expression of Peanut Allergen Ara h 1 and Its Allergenicity [J]. FOOD SCIENCE, 2019, 40(6): 121-127. |
| Viewed | ||||||
|
Full text |
|
|||||
|
Abstract |
|
|||||
