| 鸡蛋清中主要过敏原的研究进展 |
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| 引用本文： | 佟平,高金燕,陈红兵.鸡蛋清中主要过敏原的研究进展[J].食品科学,2007,28(8):565-568. |
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| 作者姓名： | 佟平 高金燕 陈红兵 |
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| 作者单位： | 1. 南昌大学食品科学教育部重点实验室,江西,南昌,330047;南昌大学中德联合研究院,江西,南昌,330047
2. 南昌大学食品系,江西,南昌,330047 |
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| 基金项目： | 教育部长江学者和创新团队发展计划 |
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| 摘 要： | 鸡蛋是引起食物过敏最常见的过敏原食物之一。本文重点介绍了鸡蛋清中主要过敏原卵类粘蛋白、卵白蛋白、卵转铁蛋白和溶菌酶的研究进展。
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| 关 键 词： | 鸡蛋 蛋清 过敏原 |
| 文章编号： | 1002-6630（2007）08-0565-04 |
| 修稿时间： | 2007-06-07 |
Research Progress of Major Egg White Allergens |
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| TONG Ping,GAO Jin-yan,CHEN Hong-bing.Research Progress of Major Egg White Allergens[J].Food Science,2007,28(8):565-568. |
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| Authors: | TONG Ping GAO Jin-yan CHEN Hong-bing |
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| Affiliation: | 1,Key Laboratory of Food Science, Ministry of Education, Nanchang University, Nanchang 330047, China ; 2,Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China ; 3.Department of Food Science, Nanchang University, Nanchang 330047, China |
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| Abstract: | Hen's egg is one of the most common causes of food allergy, particularly in children. The review on ovomucoid, ovalbumin, ovotransferrin and lysozyme of the major egg white allergens are introduced in details. |
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| Keywords: | egg egg white allergen |
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