| 原料及热处理对花生致敏性的影响 |
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| 引用本文： | 王烁,张春红,李淑荣.原料及热处理对花生致敏性的影响[J].食品科技,2008,33(11). |
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| 作者姓名： | 王烁 张春红 李淑荣 |
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| 作者单位： | 1. 沈阳农业大学,沈阳,110161
2. 中国农业科学院农产品加工研究所,北京,100094 |
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| 基金项目： | 中国农业科学院院所创新基金 |
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| 摘 要： | 花生过敏严重影响健康。简述花生中主要过敏原的一般特征,详细介绍了原料及热风干燥、蒸煮、煎炸和焙烤等热处理对花生致敏性的影响,为研究和开发无过敏或低过敏性花生制品提供了一定的科学依据。
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| 关 键 词： | 花生 过敏原 热处理 |
Effect of raw materials and heat treatment on peanut allergy |
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| WANG Shuo,ZHANG Chun-hong,LI Shu-rong.Effect of raw materials and heat treatment on peanut allergy[J].Food Science and Technology,2008,33(11). |
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| Authors: | WANG Shuo ZHANG Chun-hong LI Shu-rong |
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| Abstract: | The allergic reaction of peanuts seriously impacts on health. This article describes the general characteristics of the main allergens in peanut. It specifically introduced several different peanut cultivars and the impact of processing including heating (curing, boiling, frying, and roasting) on peanut allergens. Base on the information, it provides some scientific basis for researches and development of non-allergenic or hypo-allergenic peanut products. |
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| Keywords: | peanut allergen heating |
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