芸豆凝集素蛋白过敏原的检测及其脱敏食品加工工艺的研究进展
芸豆凝集素是芸豆中主要的过敏原蛋白之一, 具有致敏剂量低、致死率高的特点, 对芸豆消费安全具有重大隐患。如何快速、准确定量芸豆产品中的凝集素含量, 并且在其食品加工中采用有效的脱敏食品加工工艺, 是目前食品安全和卫生领域的研究热点。本文介绍了芸豆凝集素蛋白的致敏特点, 重点列举、分析了芸豆凝集素的检测技术, 主要包括红细胞凝集法、糖结合法、免疫法以及色谱和质谱检测方法, 深入探讨了热处理、高压处理、辐照处理以及pH调控等食品加工工艺对芸豆凝集素潜在致敏性的影响, 旨在为芸豆凝集素过敏防控及低敏芸豆类食品开发提供一定的理论参考。
Kidney bean (Phaseolus vulgaris L.) lectin is one of main allergen proteins in the bean, which can cause high rate of death in an extremely low dose, then it affects the consumption safety of kidney bean products. How to rapid and accurately detect the lectin in kidney bean products, and how to use effective allergenicity reduction technology in the food processes have been currently gained tremendous attentions in the field of food security and hygiene. Therefore, this review summarized the allergenic characteristic of the lectin, and listed the detection methods, such as erythrocyte agglutination, sugar binding assay, immunoassay, chromatography and mass spectrometry, as well as further discussed the effects of food processes, including thermal treatment, high pressure, irradiation, and pH-adjusting on the potential allergenicity of kidney bean lectin. This review will provide the theoretical guidance for preventing the lectin allergy and developing hypoallergenic kidney bean products.
标题：芸豆凝集素蛋白过敏原的检测及其脱敏食品加工工艺的研究进展
英文标题：Research progress on detection of lectin protein allergen of kidney beans (Phaseolus vulgaris L.) and desensitization food processing technology
作者：
孙先保 合肥工业大学食品与生物工程学院
何述栋 合肥工业大学食品与生物工程学院
中文关键词:芸豆凝集素,过敏原,检测方法,食品加工,脱敏技术,
英文关键词:kidney bean lectin,allergen,detection methods,food processing,allergenicity reduction technologies,
发表日期：2020-04-17
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