高静压对水产品加工及其致敏性影响的研究进展

High hydrostatic pressure processing of seafood and its effects on allergenicity

中文关键词:  水产品  高静压  过敏  蛋白结构

英文关键词:seafood  high hydrostatic pressure  allergenicity  protein structure

中文摘要:

      水产品过敏已成为当今世界性的重大卫生和食品安全问题之一。高静压作为一种新的非热加工技术, 在水产品中具有潜在的应用前景。本文介绍了高静压加工的基本原理、高静压加工在水产品中的应用、水产品过敏的流行性, 重点阐述了水产品过敏原蛋白类型及特性、高静压对过敏原蛋白结构及其致敏性影响的研究概况, 提出了今后高静压水产品加工和过敏原蛋白研究的方向和建议。

英文摘要:

      Seafood allergy is one of the most important issues in the fields of major public health and food safety. As an emerging nonthermal processing technology, high hydrostatic pressure(HHP) is a promising method for seafood processing and preservation. The governing principles of HHP processing, applications of HHP for seafood, prevalence and epidemiology of seafood allergies were introduced and compared. The seafood allergens, the effects of HHP on allergen protein structures and allergenicity were focused. At last, suggestions and directions of research in the future were put forward in this paper.