摘要
食物过敏现已成为食品安全事件中尤为突出的问题。为了解决食物过敏病症给人类带来的困扰,综述了引起过敏的食品来源,识别食物致敏蛋白现状,食品变应原的致敏机理以及利用物理化学方法、酶法、生物技术方法脱除过敏蛋白的技术进展。从而根据上述理论对开发低过敏以及抗过敏食品作出指导,并且规范食品过敏原检测技术。
The food allergy existing in the current situation became an outstanding problem in the issue of food safety. This article was committed to summarize the identification of allergic protein, the research regarding protein sensitization mechanism as well as technology such as biophysics-chemistry methods, enzyme process and bioteehnology about hypo sensitization in food so as to deal with illness .Then we resorted to develop new anti-allergic productions together with testing technique according to above-mentioned theory.
出处
《食品研究与开发》
CAS
北大核心
2013年第1期113-116,共4页
Food Research and Development
基金
国家自然科学基金(31072248)
关键词
食物过敏
致敏蛋白
致敏机制
低过敏食品
food allergy
allergic protein
sensitization mechanism
hypoallergenic food
