三种主要食物过敏原蛋白及其结构分析

Research on three major food allergens protein and its structures

摘要: 目前食物过敏已成为世界各地普遍存在的食品安全问题,但引起人体过敏的大多是食物蛋白。本文主要综述了大豆、花生、牛乳三种主要食物过敏蛋白及其结构分析的研究进展,为开发低敏性食物制品提供依据。

Abstract: Food allergy had become a major safety issue concern worldwide, but human allergy mostly caused by food protein. The recent research progress on the structure of the major allergens in soybean, peanut, milk was focused in this paper. All of these information were useful on account of whey protein for producing hypoallergenic dairy products.