酶法降低牛乳蛋白致敏性的研究进展.PDF

340 2012, Vol.33, No.23 食品科学 ※专题论述 1,2,3 1,4 1,3,* 巫圆圆 ，李 欣 ，陈红兵 (1.南昌大学 食品科学与技术国家重点实验室，江西 南昌 330047 ； 2.南昌大学环境与化学工程学院，江西 南昌 330047 ； 3.南昌大学中德联合研究院，江西 南昌 330047 ；4. 南昌大学生命科学与食品工程学院，江西 南昌 330047) 摘 要：酶解牛乳是牛乳加工中的常用技术之一，并且作为低致敏牛乳制备的关键技术已成功应用于实际中。本文 综述牛乳中主要过敏原及酶解机制，并详细介绍不同种类的单一酶解和复合酶解用于降低牛乳蛋白致敏性的研究， 以期为制备和生产低致敏性乳制品提供一定依据和理论基础。 牛乳过敏原；过敏原性；酶解 Research Progress of Enzymatic Hydrolysis for Allergenicity Reduction of Milk Protein WU Yuan-yuan1,2,3，LI Xin1,4，CHEN Hong-bing1,3,* (1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China； 2. School of Environmental and Chemical Engineering, Nanchang University, Nanchang 330047, China ； 3. Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China； 4. School of Life Sciences and Food Engineering, Nanchang University, Nanchang 330047, China) Abstract ：Enzymatic hydrolysis is one common technology of milk processing, which has been used in producing hypoallergenic formula. The major allergens in milk and the mechanism of enzymatic hydrolysis for reducing milk allergens are introduced briefl y in this paper. The application of single proteinase and several proteinases in combination for reducing allergenicity of milk protein are reviewed, which will be useful for the preparation and production of hypoallergenic dairy products. Key words ：milk allergen ；allergenicity ；enzymatic hydrolysis 中图分类号：TS201.2 文献标识码：A 文章编号：1002-6630(2012)23-0340-06 [1] α