加工导致的花生过敏原蛋白结构变化及其对性质的影响

Alteration in structure of peanut allergens caused by processing and its impact on properties

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。

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.