中文摘要：

花生蛋白是一种理想的食品加工原料,同时也是一种致死率较高的食物过敏原,严重危害人类健康。本文主要综述食品加工方式对花生过敏蛋白致敏性的影响,以及体内、体外致敏性评价方法,为低致敏或无致敏花生制品的开发提供参考和指导。

英文摘要：

Peanut protein is an ideal raw material for food processing, but it is also a food allergen causing high mortality and serious harm to human health. This article reviews the effects of processing methods on peanut allergenicity. Meanwhile, methods for evaluating peanut allergenicity both in vitro and in vivo are summarized. This study will hopefully provide guidance for the development of hypoallergenic or non-allergenic peanut products.