玉米中的过敏原及物理加工对食品致敏性的影响研究进展

Research progress on allergens in corn and the effects of physical processing on food allergenicity

中文关键词:  玉米  过敏原  热加工  非热加工；物理加工；致敏性

英文关键词:corn  allergen  thermal processing  non-thermal processing  physical processing  allergenicity

中文摘要:

      随着食用玉米的人群越来越广泛, 玉米过敏问题日渐凸显。对玉米过敏的有效防御被人们所重视, 加 工通过改变过敏原的蛋白结构可以使过敏原致敏性降低。其中食品加工对过敏原致敏性的研究主要集中在热 处理方面; 然而各种非热方法, 如微波、超高压等食品加工新技术, 在降低食品的致敏性方面也有广阔的应用 前景。相比来说非热方法通常是有利的, 它们能够保留在热处理过程中经常改变的感官特性, 如营养成分和风 味。本文综述了玉米过敏原研究现状, 总结了玉米中的过敏原, 描述了对食物进行热处理和非热处理在改变食 物过敏原反应性方面的作用, 并且提出多种加工方式联合使用来降低玉米过敏原致敏性的未来研究方向, 为 玉米过敏的防御提供参考。

英文摘要:

      As more and more people eat corn, the problem of corn allergy is becoming more and more prominent. Attention has been paid to the effective defense of corn allergy. Processing can make the allergen less allergenic by changing its protein structure. Among them, the study of food processing on allergen allergenicity mainly focuses on thermal treatment; however, various non-thermal methods, such as microwave, ultra-high pressure and other new food processing technologies, could also hold great promise in reducing the allergenicity of foods. Compared to other methods, non-thermal methods are usually advantageous, they are able to retain sensory properties that often change during thermal treatmen, such as nutrient content and flavor. This paper reviewed the current research status of corn allergens, summarized the allergens in corn, described the effects of heat treatment and non-thermal treatment of food on changing the reactivity of food allergens, and proposed the future research direction of combining multiple processing methods to reduce the sensitization of corn allergens, so as to provide references for the defense of corn allergy.