食品加工对过敏原活性的影响

Effects of processing on food allergens

中文关键词:  食品加工  过敏原  蛋白质

英文关键词:food processing  allergen  protein

中文摘要:

      近年来, 食物过敏性疾病的发病率明显上升, 已成为影响人类健康最常见的全球性疾病之一。本文对食品加工中常用的几种方法对特定食品过敏原活性的影响进行了综述, 这些加工方法包括热处理、高压处理、研磨、辐照、碱水解、梅拉德反应、酶解、微生物发酵和基因工程等, 并对存在的问题进行了分析。

英文摘要:

      In recent years, food allergy has caused high incidence of disease and affected the health of human beings all over the world. This review summarized the effects of commonly used processing technologies on the certain food allergens, including the thermal processing, high pressure treatment, triturate, gamma radiation, alkali treatment, maillard reaction, fermentation and genetic engineering, etc.