| 花生致敏性评估方法及食品加工对其致敏性影响的研究进展 |
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| 引用本文： | 陈 款,王 涛,李 倩,姜松松.花生致敏性评估方法及食品加工对其致敏性影响的研究进展[J].食品与机械,2023,39(8):199-207. |
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| 作者姓名： | 陈 款 王 涛 李 倩 姜松松 |
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| 作者单位： | 扬州大学旅游烹饪学院,江苏 扬州 225127 |
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| 基金项目： | 烹饪科学四川省高等学校重点实验室资助项目（编号：PRKX2021Z01）;扬州大学生科技创新基金项目（编号：X20220884） |
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| 摘 要： | 花生是“8大类”过敏原食物之一,因其诱发严重的临床症状及日益上升的发病率而受到广泛关注。文章概述了花生过敏原(Ara h 1-18)的结构特性、免疫特性及体内和体外评估方法,总结了不同食品加工对花生致敏性的研究进展,并展望了未来食品加工技术对消减花生致敏性的研究方向。
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| 关 键 词： | 花生 过敏原 致敏性评估 消减技术 食品加工 |
| 收稿时间： | 2023/2/24 0:00:00 |
Research progress of peanut allergenicity assessment methods and the effect of food processing on its allergenicity |
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| CHEN Kuan,WANG Tao,LI Qian,JIANG Songsong.Research progress of peanut allergenicity assessment methods and the effect of food processing on its allergenicity[J].Food and Machinery,2023,39(8):199-207. |
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| Authors: | CHEN Kuan WANG Tao LI Qian JIANG Songsong |
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| Affiliation: | College of Tourism and Culinary, Yangzhou University, Yangzhou, Jiangsu 225127, China |
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| Abstract: | Peanut is one of the "Big Eight" allergen foods. It has been noticed by public due to its serious clinical symptoms and high incidence rate. This review introduced structures and immune characteristics of peanut allergens (Ara h 1-18). The assessment methods (both in vitro and in vivo) was also introduced. Finally, the research progress of different food processing on the allergenicity of peanut were summarized. The future research direction of food processing on reducing the allergenicity of peanut were prospected. |
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| Keywords: | peanut allergen allergenicity evaluation reduction technologies food processing |
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