辐照对蛋白质及过敏原的影响研究进展

我国辐照食品技术发展迅速,是世界上辐照食品产量最大的国家。辐照技术具有处理效率高、处理时间短、处理量大、非热加工、易于产业化生产等优点,被广泛用于水果、蔬菜、海产品等的保鲜过程中,随着研究深入也被用于食品有害物质的降解、品质改善等过程中。尽管国际卫生组织(World Health Organization,WHO)强调低剂量辐照(小于10 kGy)对食品加工具有安全性,可以大量推广应用,但由于消费者对辐照食品的加工过程及其作用机制缺乏了解,普遍对其比较谨慎,往往担心产生辐射残留、生成新的危害物、破坏营养组分等。为了揭示辐照对食品组分及其营养安全性的影响,近年来国内外学者开展了大量研究,本文结合课题组前期研究成果及国内外相关研究进展,就辐照对食品组分中蛋白质及过敏原的影响研究进行简要综述。

Advances in effects of irradiation on proteins and allergens

Food irradiation technology is developing rapidly in China, and the throughput of irradiated food of China is the biggest of the world. Irradiation technology has the advantages of high treatment effect, short processing time, large processing capacity, non-thermal processing and easy industrial production and so on. It is not only widely used for preservation of fruits, vegetables, seafood, etc., but also used for food harmfulness material degradation. The World Health Organization (WHO) emphasizes that low dose irradiation (less than 10 kGy) is safe for food processing to be applied widely. However, consumers know less about the processing and mechanism of food irradiation. They are worried that irradiation will produce harmful substances, new substances or damage nutrients. In order to reveal the influence of radiation on food proteins and other components, and to evaluate its safety, domestic and overseas scholars have been carried out numerous studies in recent years. Combining the research results of our research group with other research progress at home and abroad, a brief review of effects of irradiation on proteins and allergens was given in this paper.