中文摘要：

花生过敏已成为世界各地普遍存在的公众性健康问题,得到广泛关注,对花生过敏原的研究日渐深入。过敏原结构为加工降低其过敏原性提供基础,用各种加工手段降低甚至消除花生过敏原蛋白的致敏性,尤其是Ara h 1、Ara h 2和Ara h 6、Ara h 3/4这些含量高、致敏性强的主要过敏原的致敏性已备受重视。本文主要介绍花生过敏原研究在结构及加工方面的进展,以期为低致敏甚至脱敏花生的生产提供一定的参考,以保证实现丰富食物过敏患者食品选择的同时,有效降低食品安全风险。

英文摘要：

Peanut allergy has become a major public health concern worldwide and has been intensively researched recently.Understanding the structure of peanut allergens can provide the basis for attenuating its allergy during processing.A variety of approaches have been proposed to reduce or even eliminate the allergenicity of allergenic proteins in peanuts,especially for Ara h 1,Ara h 2 and Ara h 6,and Ara h 3/4 as abundant,highly allergenic proteins that have attracted increasing concern.This paper focuses on the recent progress in research on the structure of peanut allergens and the structural changes brought about during processing.All of these efforts will provide more knowledge for producing peanuts products with low or no allergenicity,and adding more choices for consumers with food allergy while effectively reducing food safety risks.