| 低致敏食品制备技术及其工业化应用研究进展 |
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| 引用本文： | 李欣,胡巍,谭宏凯,黎晶晶,陈红兵.低致敏食品制备技术及其工业化应用研究进展[J].北京工商大学学报(自然科学版),2022,40(3):13-20. |
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| 作者姓名： | 李欣 胡巍 谭宏凯 黎晶晶 陈红兵 |
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| 作者单位： | 南昌大学 食品科学与技术国家重点实验室, 江西 南昌 330047;南昌大学 食品学院, 江西 南昌 330047;江西省食物过敏重点实验室, 江西 南昌 330047;南昌大学 食品科学与技术国家重点实验室, 江西 南昌 330047;江西省食物过敏重点实验室, 江西 南昌 330047;南昌大学 中德联合研究院,江西 南昌 330047 |
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| 摘 要： | 食物过敏是联合国粮农组织和世界卫生组织认定的全球性食品安全问题之一。在食品加工多元化的背景下,食物过敏患者要完全避免过敏原十分困难,研发低致敏食品对食物过敏患者的安全膳食至关重要。总结了低致敏食品制备技术的加工技术原理；以蒸煮、微波和烘烤为主的热加工技术通过加热诱导蛋白质变性的方式破坏致敏性构象性表位；高压、脉冲电场、脉冲光、低温等离子体、辐照和超声等非热加工技术可以通过过敏原蛋白结构修饰、多肽链断裂、新化学键的产生等方式直接破坏致敏性表位；酶水解、酶交联、糖基化、微生物发酵等其他加工方法则通过改变蛋白质构象或将蛋白质与糖类物质结合,破坏或隐藏过敏原致敏性表位。另外,对工业化低致敏蛋白配料的加工方法和生产现状进行了阐述分析。基于酶法水解的部分水解乳蛋白和深度水解乳蛋白已经可以工业化生产,其他消减食物致敏性的方法以及其他低致敏蛋白配料值得进一步研究。希望可以为工业化生产低致敏食品提供参考。
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| 关 键 词： | 食物过敏 致敏性 低致敏食品 部分水解乳蛋白 深度水解乳蛋白 |
| 收稿时间： | 2022/4/1 0:00:00 |
Progress of Production Technology for Hypoallergenic Foods and Its Industrial Application |
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| LI Xin,HU Wei,TAN Hongkai,LI Jingjing,CHEN Hongbing.Progress of Production Technology for Hypoallergenic Foods and Its Industrial Application[J].Journal of Beijing Technology and Business University:Natural Science Edition,2022,40(3):13-20. |
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| Authors: | LI Xin HU Wei TAN Hongkai LI Jingjing CHEN Hongbing |
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| Affiliation: | State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China;College of Food Science & Technology, Nanchang University,Nanchang 330047, China;Jiangxi Province Key Laboratory of Food Allergy, Nanchang 330047, China; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China;Jiangxi Province Key Laboratory of Food Allergy, Nanchang 330047, China;Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China |
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| Abstract: | Food allergies are one of the global food safety issues stated by FAO/WHO. It is a great challenges for people with food allergies to completely avoid allergens due to the diversified food processing. The development of hypoallergenic foods plays a very important role in the safety diet for people with food allergies. Technological principles of processing hypoallergenic foods were reviewed. Thermal processing technologies, such as cooking, microwave and baking, could damage allergenic conformational epitopes by heating-induced protein denaturation. Non-thermal processing technologies, such as high pressure, pulsed electric field, pulsed light, cold plasma, irradiation and ultrasound, could directly destroy allergenic epitopes through protein structure modification, polypeptide chain cleavage and generation of new chemical bonds. Other technologies, such as enzymatic hydrolysis, enzymatic cross-linking, glycosylation and microbial fermentation, could disable or hide allergen epitopes by conformational changes of protein or combining proteins and carbohydrates. In addition, the industrialized processing methods and current production status of hypoallergenic protein ingredients were also reviewed in detail. Partially and extensively hydrolyzed milk proteins of plant-based manufacture based on enzymatic hydrolysis had been achieved, and further studies should to carry out for other processes for food allergenicity reduction as well as other ingredients with hypoallergenic protein. This review hopes to provide a quick reference guide for processing hypoallergenic food at industrial scale. |
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| Keywords: | food allergy allergenicity hypoallergenic food partially hydrolyzed milk protein extensively hydrolyzed milk protein |
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