欢迎您！东篱公司
退出
-
申报数据库
-
立项数据库
-
成果数据库
-
项目获奖数据库
中文摘要：
蛋白质是人体的重要组成部分，也是人类的重要营养物质，但其部分组分具有致敏性，会对过敏人群造成危害。该文综述了食物中的主要蛋白过敏原，以及近年来国内外对蛋白质脱敏方法的研究，包括物理法如热处理、辐照处理、高压处理；生物法如酶处理等；化学法如糖基化修饰等，为后续低敏蛋白质的开发提供参考。
英文摘要：
Proteins are important part of the human body, as well as important nutrient to human. But some parts of their components have allergenicity, which are harmful to allergic people. This paper reviewed the major protein allergen in food, and the recent research results on the methods of reducing allergenicity of proteins, including physical methods such as thermal treatment, irradiation treatment and high pressure treatment; biological methods such as enzyme treatment; chemical methods such as modified by glycosylation. This review also provided a reference for the subsequent development of hypoallergenic protein.
同期刊论文项目
同项目期刊论文
Purification, identification, and in vitro antioxidant activities of selenium-containing proteins fr
Effect of γ-irradiation on the physicochemical properties of mixed soy protein isolate/starch materi
Progress in research on effect of different processing and storage methods for changes of nutritious
Cationic Surfactant-assisted Microwave-NaOH Pretreatment for Enhancing Enzymatic Hydrolysis and Ferm
Extraction and physicochemical properties of soya bean protein and oil by a new reverse micelle syst
Selenium accumulation in protein fractions during germination of Se-enriched brown rice and molecula
Researchon ultrasonic auxiliary DMBAC reverse micelle backward extraction of soybeanproteinModern Fo
Extraction and physicochemical properties of soya beanprotein and oil by a new reverse micelle syste
Effects of saccharide on the structure and antigenicity of beta-conglycinin in soybean protein isola
期刊信息
位置：