| 凡纳滨对虾过敏原结构与性质的研究进展 |
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| 引用本文： | 张晴晴,吴子健,胡志和,王连芬.凡纳滨对虾过敏原结构与性质的研究进展[J].食品科学,2014,35(9):285-290. |
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| 作者姓名： | 张晴晴 吴子健 胡志和 王连芬 |
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| 作者单位： | 1.天津市食品生物技术重点实验室，天津商业大学生物技术与食品科学学院，天津 300134；;
2.北京食品科学研究院，北京 100068 |
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| 基金项目： | 国家自然科学基金面上项目(31271841);天津市应用基础与前沿技术研究计划面上项目(14JCYBJC30900) |
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| 摘 要： | 凡纳滨对虾是一种营养价值高且具有致敏性的水产品，其引发的过敏反应逐渐引起研究者的重视。本文综述了凡纳滨对虾中4 种分子质量在20～80 ku范围的过敏原蛋白（即原肌球蛋白、精氨酸激酶、肌球蛋白轻链以及肌浆结合蛋白）的性质、分子组成、空间结构及其各蛋白的致敏表位等诸多方面，这些将十分有益于更好了解这些过敏原蛋白的致敏机理以及降低过敏原性。
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| 关 键 词： | 凡纳滨对虾 过敏原 结构 性质 |
Research Advances in Structure and Properties of Litopenaeus vannamei Allergens |
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| ZHANG Qing-qing,WU Zi-jian,HU Zhi-he,WANG Lian-fen.Research Advances in Structure and Properties of Litopenaeus vannamei Allergens[J].Food Science,2014,35(9):285-290. |
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| Authors: | ZHANG Qing-qing WU Zi-jian HU Zhi-he WANG Lian-fen |
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| Affiliation: | 1. Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce,;
Tianjin 300134, China; 2. Beijing Academy of Food Sciences, Beijing 100068, China |
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| Abstract: | Litopenaeus vannamei has been widely used in the food industry due to its excellent nutritional value and
delicious taste, but unfortunately, consumption of Litopenaeus vannamei can cause allergic reactions in some people.
Therefore, it has gained growing attention from many researchers. In this paper, the properties, composition, spatial structure,
and allergic epitopes of four kinds of allergens including tropomyosin (TM), arginine kinase (AK), myosin light chain (MLC)
and sarcoplasmic calcium-binding protein (SCP) with molecular weights between 20 and 80 ku are reviewed. This paper will
be useful for a better understanding of the mechanisms of these allergenic proteins and reduction of their allergenicity. |
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| Keywords: | Litopenaeus vannamei allergen structure characters |
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