| 加工导致的花生过敏原蛋白结构变化及其对性质的影响 |
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| 引用本文： | 赵瑞芳, 吴志华, 连君, 詹少德, 王娟, 姚志文, 陈红兵, 袁娟丽. 加工导致的花生过敏原蛋白结构变化及其对性质的影响[J]. 食品工业科技, 2015, (23): 386-390. DOI: 10.13386/j.issn1002-0306.2015.23.072 |
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| 作者姓名： | 赵瑞芳 吴志华 连君 詹少德 王娟 姚志文 陈红兵 袁娟丽 |
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| 摘 要： | 花生是世界粮农组织(FAO)认证的八大过敏食物之一,花生可导致严重的过敏反应,甚至危及生命。由于花生作为食物配料有广泛的应用,人们对花生过敏越来越关注。本文对加工后花生过敏原蛋白结构变化与性质变化之间的关系研究进行了综述,为探索加工定向改变花生过敏原蛋白的结构和性质提供方向。
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| 关 键 词： | 花生 过敏原 结构 致敏性 |
| 收稿时间： | 2015-06-23 |
Alteration in structure of peanut allergens caused by processing and its impact on properties |
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| ZHAO Rui-fang, WU Zhi-hua, LIAN Jun, ZHAN Shao-de, WANG Juan, YAO Zhi-wen, CHEN Hong-bing, YUAN Juan-li. Alteration in structure of peanut allergens caused by processing and its impact on properties[J]. Science and Technology of Food Industry, 2015, (23): 386-390. DOI: 10.13386/j.issn1002-0306.2015.23.072 |
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| Authors: | ZHAO Rui-fang WU Zhi-hua LIAN Jun ZHAN Shao-de WANG Juan YAO Zhi-wen CHEN Hong-bing YUAN Juan-li |
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| Affiliation: | 1.State Key Laboratory of Food Science and Technology,Nanchang University;2.Sino-German Joint Research Institute,Nanchang University;3.School of Journalism & Communication,Nanchang University;4.Engineering Training Centre,Nanchang Hangkong University;5.Institude of Pharmacology Teaching and Research Section,Nanchang University |
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| Abstract: | Peanut is listed among eight major food allergens by Food and Agriculture Organization( FAO).More and more attention had been paid on peanut allergy for its severe allergenic reactions and broadly application.Presented work summarized the relationship between the alteration on structure and properties of peanut allergens after vary processing.Attempt was made to help finding the way changing the properties of allergens directionally by process. |
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| Keywords: | peanut allergen structure allergenicity |
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