摘要
虾及其制品味道鲜美,营养丰富,但却具有较高的致敏性。本文综述国内外有关虾类主要过敏原——原肌球蛋白的结构、表位预测与定位、变态反应原性检测及脱敏方法等方面的研究进展,为进一步研究虾类过敏原及其消减技术提供一定的参考。
Shrimp and its products have good delicious and are rich in nutrients, but they are allergenic foods for some people. In this paper, the research progress in the structure of major shrimp allergen protein （tropomyosin）, epitope prediction and positioning, allergenicity testing and desensitization is reviewed. These investigations will provide some references for further studies on shrimp allergens and reduction of their allergencity.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第1期319-323,共5页
Food Science
基金
国家自然科学基金项目(31271841)
