热加工对扁桃仁过敏原影响的研究进展
投稿时间:2019-01-19    点此下载全文
引用本文:徐圆融,廖梅吉,王丹凤,焦顺山.热加工对扁桃仁过敏原影响的研究进展[J].《上海交通大学学报》(农业科学版),2019,(4):77-84
摘要点击次数: 61
全文下载次数: 44
作者单位
徐圆融 上海交通大学 农业与生物学院,上海 200240 
廖梅吉 上海交通大学 农业与生物学院,上海 200240 
王丹凤 上海交通大学 农业与生物学院,上海 200240 
焦顺山 上海交通大学 农业与生物学院,上海 200240 
中文摘要:扁桃仁在热加工过程中会发生各种复杂的物理化学变化,影响其过敏原蛋白的结构及含量;同时,食物基质中还原糖和脂质可以和扁桃仁致敏蛋白相互作用而最终影响其致敏性。本文结合文献研究报道,对扁桃仁过敏原蛋白常用的3种体内检测方法及4种体外检测方法进行概述,并阐述不同热加工(高温高压、热烫、煎炸、微波、烘烤等)对扁桃仁致敏性的影响,为扁桃仁热加工脱敏方法研究提供借鉴参考。
中文关键词:扁桃仁  致敏性  热加工  Amandin
 
Effects of thermal processing on allergenicity of almond allergens-A review
Abstract:Almonds undergo various physical and chemical reactions during the thermal processing,which would affect the structure and content of allergens.On the other hand,reducing sugars and lipids in the food matrix can interact with almond allergenic proteins and affect the food allergenicity.In this review,three in vivo and four in vitro detection methods of almonds allergens were summarized,and the effects of various thermal processing(autoclaving,blanching,frying,microwave,roasting) on the allergenicity of almonds were compared,this would provide reference for the future research on almond desensitization processing.
keywords:almond  allergenicity  thermal processing  Amandin
查看全文  查看/发表评论  下载PDF阅读器