食品加工对蛋清致敏性的影响研究进展

Research progress on the effects of food processing on egg white allergenicity

中文关键词:  鸡蛋  致敏性  食品加工方法

英文关键词:egg  allergenicity  food processing methods

中文摘要:

      鸡蛋是人们日常生活中不可或缺的营养品, 然而, 鸡蛋也是最常见的引起过敏反应的食物之一。婴儿和儿童是鸡蛋过敏的高发人群, 鸡蛋过敏反应主要是由血清免疫球蛋白E (immunoglobulin E, IgE) 介导的, 引发皮肤、消化道、呼吸道相关的症状, 甚至可导致危及生命的严重过敏反应。鸡蛋过敏目前尚无特效治愈方法, 患者严格避免摄入鸡蛋成分被认为是最有效的预防手段。但严格避食会影响患者的生活质量和膳食营养。食品加工技术作为从鸡蛋致敏的源头上控制过敏反应的方法, 近年来发展迅速。本文综述了传统食品加工方法如热处理法、酶解法、糖基化法、发酵法和新兴食品加工方法如辐照、静高压处理法、超声处理法、电场技术、酶法交联对蛋清致敏性的影响, 为后续开发低致敏鸡蛋产品提供思路。

英文摘要:

      Eggs are an indispensable nutrient source in daily life, however, eggs are also one of the most common foods that cause allergic reactions. Infants and children are a high-risk group of egg allergy. Egg allergy is mainly mediated by serum immunoglobulin E (IgE), causing symptoms related to skin, digestive tract, respiratory tract, and even life-threatening severe allergic reactions may happen. There is currently no specific cure for egg allergy. Strictly avoiding the intake of egg ingredients is considered to be the most effective prevention method. However, strict avoidance of egg will affect the patient’s quality of life and dietary nutrition. Food processing technology has developed rapidly in recent years as a method to control allergic reactions from the source of allergen intakes. This paper reviewed the change of egg white allergenicity by traditional food processing methods such as heat treatment, enzymatic hydrolysis, glycation, fermentation and emerging food processing methods such as irradiation, static high pressure treatment, ultrasonic treatment, electric field technology, enzymatic hydrolysis and cross-linking impact, providing ideas for the subsequent development of hypoallergenic egg products.