加工对鸡蛋过敏原的影响

卵类黏蛋白、卵白蛋白、卵转铁蛋白和溶菌酶是鸡蛋中的主要过敏原，适当的物理、化学和生物加工可以降低它们的致敏性。其中物理法生产的低致敏性蛋制品可供鸡蛋轻微过敏人群食用或作为免疫治疗药物；而化学和生物法制备的低过敏鸡蛋制品存在安全风险，它能否应用于生产，还有待进一步研究。另外，各种加工方法可以影响过敏原蛋白二硫键及高级结构甚至一级结构，从而导致该蛋白的致敏性发生变化。总之，加工对鸡蛋过敏原结构和致敏性的影响仍然是值得深入探索的科学问题，对指导生产和研发低致敏性或无致敏性蛋制品具有重要作用。

Effect of Processing on Egg Allergens: a Review

Ovomucoid, ovalbumin, ovotransferrin and lysozyme are the major egg allergens, the allergenicity of which can be decreased by proper physical, chemical or biological process. The hypoallergenic egg products originated from physical process can be used as food and immunotherapy medicine for the population slightly allergic to egg, while the feasibility of industrial production of the hypoallergenic egg products originated from chemical or biological process still needs to be further investigated due to their potential safety risk. What’s more, food processing can influence the structure of allergen protein, such as the disulfide bonds and high-level even primary structure, resulting in the change of its allergenicity. In short, the impact of processing on the structure and allergenicity of egg allergens is a scientific issue deserves in-depth exploration. Understanding this is very important for the development of hypoallergenic and non-allergenic egg products.