水产品过敏原消减技术研究进展
水产品因其营养丰富, 越来越受消费者喜爱。近年来, 随着水产品产量和消费量逐年增加, 水产品引发的食物过敏也日益增多, 已经成为一个食品安全问题。随着食品加工技术及生物技术的提高, 人们对过敏原性质的研究及过敏原分离纯化方法不断深入, 利用食品加工技术降低食物过敏原致敏性越来越受到大家的关注。低致敏性食品是水产品开发的一个重要方向, 很多研究学者对如何降低水产品致敏性进行了深入的研究。本文对水产品过敏原消减技术研究进展进行了概述, 简单介绍了水产品过敏的现状及主要过敏原, 详细介绍了最常用的5 种消除方法, 分析了低致敏水产品的发展趋势, 以期为低致敏性食品开发提供理论指导。
Aquatic products are becoming more and more popular with consumersbecause of their nutrient-rich.In recent years, with the increasing production and consumption of aquatic products, the food allergy caused by aquatic products is increasing, which has become a food safety issue. With the improvement of food processing technology and biological technology, the researches on the nature of allergens and the methods of purification of allergens are deepened. The use of food processing technology to reduce allergenicity of food has attracted more and more attention. Hypoallergenic food is an important development trend of aquatic products, and many researchers have done in-depth studies on how to reduce the allergenicity of aquatic products. This paper summarized thereduction technology of aquatic product allergen, briefly introduced the present situation and the main allergens of allergic aquatic products, introduced the most commonly used five elimination methods in detail, and analyzed the development trend of hypoallergenic aquatic products, in order to provide some theoretical guidance for the development of hypoallergenic food.
标题：水产品过敏原消减技术研究进展
英文标题：Research progress of allergen reduction techniques in aquatic products
作者：
费丹霞 北京大学生命科学学院
徐赞美 天津脉络生物科技有限公司
肖宇 首都医科大学附属北京安贞医院
赵勇娟 天津脉络生物科技有限公司
中文关键词:水产品,过敏,低致敏水产品,致敏性消减,
英文关键词:aquatic products,allergies,low sensitizing aquatic products,allergenicity reduction,
发表日期：2018-02-01
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- 5.95 MB
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