降低鸡蛋致敏性的加工方法研究进展.PDFVIP

8 4 Vol. 8 No. 4 2017 4 Journal of Food Safety and Quality Apr. , 2017 1, 2 1 2* 李慧慧 , 佟 平 , 高金燕 (1. , 330047; 2. , 330031) 摘 要: 35%12% 关键词: ; ; ; Research progress on reducing egg allergenicity by food processing 1, 2 1 2* LI Hui-Hui , TONG Ping , GAO Jin-Yan (1. State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang 330047, China; 2. School of Food Science Technology, Nanchang University , Nanchang 330031, China) ABSTRACT: Egg is a kind of high nutritional food in our daily diet, but it is also one of the eight kinds of allergic food in the world. Totally 35% of food allergic children and 12% of food allergic adult are allergic to egg. The main symptoms of egg allergy include allergic dematitis, urticaria, gastrointestinal disorders, abdominal pain and so on, and egg allergy has seriously affected the health of egg allergic people and the popularity of egg products. Recently, researchers have paid much more attention to how to reduce the allergenicity of egg protein using processing methods. The processing methods include single processing method and composite processing method. Heating, irradiation, glycosylation, high pressure and enzymatic hydrolysis are the single processing methods for reducing the allergenicity of egg protein, and composite processing method is a comb