乳制品过敏原全链条管理研究进展

Research progress on full-chain management of dairy allergens

中文关键词:  乳制品过敏  加工工艺  检测方法  风险防控  危害分析与关键控制点体系

英文关键词:dairy allergy  processing techniques  detection methods  risk prevention and control  hazard analysis and critical control points system

中文摘要:

      乳制品过敏是全球范围内最常见的食物过敏类型之一, 对消费者健康构成显著威胁, 也是食品安全领域长期关注的焦点。乳蛋白在多种加工食品中广泛存在, 而且产业链条较长、环节复杂, 过敏原交叉污染的风险相应增加, 所以建立全链条管理体系对于保障乳制品安全具有重要意义。本研究从牛乳中酪蛋白、乳清蛋白等过敏原的分子特性和致敏机制入手, 系统分析了热处理、酶解、发酵及高压处理等常见加工工艺对乳蛋白致敏性的调控效果与作用原理。研究指出, 单一技术在降低致敏性方面的局限性, 并强调多技术协同处理的潜在优势。在检测方法上, 本文比较了免疫学、分子生物学、质谱分析及生物传感器等方法的应用特点和适用场景。针对风险防控, 重点阐述了危害分析与关键控制点体系在过敏原信息管理、生产交叉接触防控、标签全流程管控等环节的应用策略。同时还对当前乳制品过敏原管理中工艺参数精准调控、检测信号与实际致敏风险关联、国际标识标准协调等关键问题进行了讨论。基于上述分析, 本文进一步提出未来应深化多技术协同降敏与蛋白质结构动态解析研究, 推动智能传感与数字化管理体系融合, 并加快构建与国际接轨的标准体系, 以期为我国乳制品过敏原的精准识别与高效管控提供系统的理论依据与实践参考。

英文摘要:

      Dairy allergy is one of the most common types of food allergy worldwide, posing a significant threat to consumers’ health and being a long-standing focus in the field of food safety. Milk proteins are widely present in various processed foods, and due to the long and complex industrial chain, the risk of allergen cross-contamination increases accordingly. Therefore, establishing a full-chain management system is crucial for the safety control of dairy products. This study started with the molecular characteristics and allergenic mechanisms of allergens such as casein and whey protein in cow’s milk, and systematically analyzed the regulatory effects and mechanisms of common processing techniques such as heat treatment, enzymatic hydrolysis, fermentation and high-pressure treatment on the allergenicity of milk proteins. It pointed out the limitations of single technology in reducing allergenicity and emphasized the potential advantages of multi-technology collaborative processing. In terms of detection methods, this paper compared the application characteristics and applicable scenarios of immunology, molecular biology, mass spectrometry and biosensors. With regard to risk prevention and control, this paper focused on elaborating the application strategies of the hazard analysis and critical control points system in allergen information management, prevention and control of cross-contact in production, and full-process control of labeling. It also discussed the key issues in current dairy allergen management, such as the precise regulation of process parameters, the correlation between detection signals and actual sensitization risks, and the harmonization of international labeling standards. Based on the above analysis, this paper further proposed that future research should deepen studies on multi-technology collaborative desensitization and dynamic analysis of protein structures, promoted the integration of intelligent sensing technologies with digital management systems, and accelerated the establishment of a standard system aligned with international standards. This is expected to provide a systematic theoretical basis and practical reference for the precise identification and efficient control of dairy allergens in China.