关键词: 芸豆；凝集素；致敏性；加工技术

Abstract: Kidney beans are one of the most important economic legumes in China, and are cultivated extensively worldwide for their high nutritional value. However, food safety incidents caused by improper or inadequate cooking of kidney beans have occurred from time to time, which are generally believed to be associated with the toxicological effects of kidney bean lectins. Immunological studies show that lectins may be the major allergen in kidney beans, which have attracted significant research interest in foreign countries but have not been systematically reported in China. Therefore, in order to provide a theoretical basis for the development of hypoallergenic kidney bean foods and the rational development and utilization of kidney bean proteins, this article summarizes recent progress in immunological research on kidney bean lectins, analyzes the evidence that kidney bean lectins are allergens, and reviews food processing strategies for reducing the allergenicity of kidney bean lectins.

Key words: kidney bean; lectin; allergenicity; processing technology