食品科学 ›› 2007, Vol. 28 ›› Issue (8): 559-562.
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毛炜翔, 高金燕, 陈红兵
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MAO Wei-Xiang, GAO Jin-Yan, CHEN Hong-Bing
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摘要: 小麦蛋白根据其溶解性可分为清蛋白、球蛋白、醇溶蛋白、谷蛋白。不同种类,不同分子量的小麦蛋白都有报道可能对人体致敏,而小麦过敏根据不同的发病机制,可以引发许多不同的症状。本文对小麦蛋白的组成与特性以及小麦过敏进行综述。
关键词: 小麦过敏, 小麦蛋白, 过敏原, 乳糜泻
Abstract: Wheat flour proteins are classically divided into albumins, globulins, gliadins, glutenins on the basis of differential solubility. Different wheat flour proteins with different MW is maybe anaphylactic to people .Allergy to wheat in foods induces various symptoms on the basis of differential pathologic mechanism. Properties of wheat protein and wheat food allergy is reviewed briefly in this paper.
Key words: wheat food allergy, wheat protein, allergens, coeliac disease
毛炜翔, 高金燕, 陈红兵. 小麦过敏研究进展[J]. 食品科学, 2007, 28(8): 559-562.
MAO Wei-Xiang, GAO Jin-Yan, CHEN Hong-Bing. Research Progress of Wheat Dood Allergy[J]. FOOD SCIENCE, 2007, 28(8): 559-562.
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