热处理对牛乳蛋白质过敏源的影响.pdfVIP

农产食品科技 2008，2(1)：31～35 Food Products Science and T Effect of Heat Processing on Cow Milk Protein Allergens BU Guan-hao，LUO Yong—kang (Food Science and Nutritional Engineering College，China Agricuhural University， Beijing 100083，China) Abstract：Cow milk is one of the mos frequent food allergens，and COW milk allergy has affected infants’health severely．The main allergens of COW milk were found as 13一lact。gl0bulin， -lactalbumin and caseins．Heat treatment is often applied during the processing of milk products．Not only can heat change the structure of COW milk proteins，but also modify the allergic properties．So，it is necessary to do further research about the influence of heat treatment on antigenicity of milk proteins，which will be helpful to reduce the allergenicity of milk proteins and ensure milk products’safety by controlling the processing conditions． Key words：Cow’S milk；Allergens；Heat processing；Antigenicity 热处理对牛乳蛋白质过敏源的影响 布冠好，罗永康 (中国农业大学食品科学与营养工程学院，北京 100083) 摘 要：牛乳是最常见的食品过敏源之一，牛乳引起的过敏对婴幼儿的健康影响很大。牛乳中的重要过敏 源是 13一乳球蛋白、 一乳白蛋白和酪蛋白。在乳品加工过程中，常采用热处理，它不仅能改变牛乳蛋白的结 构，而且能对其过敏特性进行修饰。因此有必要研究热处理对牛乳蛋白抗原性的影响，达到降低乳蛋白过敏， 确保乳制品安全。 关键词：牛乳；过敏源；热处理；抗原性 中图分类号：TS201，1 文献标识码：A In recent years，the incidence of food aller— (50～60％)，c0ncentrati0n(60～80％)，spray-dry- gies rise sharply，and food allergy has become a ing，sterilization(135～150％)，often are used to major public health concern around the world． change the functional properties of proteins，en— Cow milk iS considered as one of the main fo0d al— sure the product’S security and provide the high lergens，which has influenced seriously the in— n