| 小麦过敏研究进展 |
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| 引用本文： | 毛炜翔,高金燕,陈红兵.小麦过敏研究进展[J].食品科学,2007,28(8):559-562. |
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| 作者姓名： | 毛炜翔 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： | 小麦蛋白根据其溶解性可分为清蛋白、球蛋白、醇溶蛋白、谷蛋白。不同种类,不同分子量的小麦蛋白都有报道可能对人体致敏,而小麦过敏根据不同的发病机制,可以引发许多不同的症状。本文对小麦蛋白的组成与特性以及小麦过敏进行综述。
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| 关 键 词： | 小麦过敏 小麦蛋白 过敏原 乳糜泻 |
| 文章编号： | 1002-6630（2007）08-0559-04 |
| 修稿时间： | 2007-05-23 |
Research Progress of Wheat Dood Allergy |
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| MAO Wei-xiang,GAO Jin-yan,CHEN Hong-bing.Research Progress of Wheat Dood Allergy[J].Food Science,2007,28(8):559-562. |
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| Authors: | MAO Wei-xiang GAO Jin-yan CHEN Hong-bing |
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| Affiliation: | 1.Key Laboratory of Food Science, Ministry of Education, Nanchang University, Nachang 330047, China ; 2.Sino-German Joint Research Institute, Nanchang University, Nachang 330047, China ; 3.Department of Food Science, Nanchang University, Nachang 330047, China |
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| Abstract: | Wheat flour proteins are classically divided into albumins, globulins, gliadins, glutenins on the basis of differential solubility. Different wheat flour proteins with different MW is maybe anaphylactic to people .Allergy to wheat in foods induces various symptoms on the basis of differential pathologic mechanism. Properties of wheat protein and wheat food allergy is reviewed briefly in this paper. |
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| Keywords: | wheat food allergy wheat protein allergens coeliac disease |
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