摘要
水产品过敏是一个重要的食品安全问题。非热加工技术作为食品新型绿色加工手段逐渐应用于降低水产品致敏性的研究领域。故本文简略介绍了食物过敏,综述了辐照、超声波、超高压、低温等离子体、糖基化处理、酶解法等非热加工技术消减水产品致敏性和血清学、模拟消化、细胞实验、动物实验等水产品致敏性评价方法,为低致敏性水产品的开发提供参考和指导。
Aquatic product allergy is an important food safety problem.As a new green food processing method,nonthermal processing technology is gradually applied to the research field of reducing the allergenicity of aquatic products.Therefore,this paper briefly introduces food allergy,and summarizes the non-thermal processing technologies such as irradiation,ultrasound,ultra-high pressure,low-temperature plasma,glycosylation treatment and enzymatic hydrolysis to reduce the allergenicity of aquatic products and the allergenicity evaluation methods of aquatic products such as serology,simulated digestion,cell experiment and animal experiment,so as to provide reference and guidance for the development of aquatic products with low allergenicity.
作者
钟航宇
王满生
郑键欣
成军虎
ZHONG Hangyu;WANG Mansheng;ZHENG Jianxin;CHENG Junhu(School of Food Science and Engineering,South China University of Technology,Guangzhou 510640,China;Institute of Bast Fiber Crops,Chinese Academy of Agricultural Sciences,Changsha 410205,China;Research Center of Modern Food Engineering,South China University of Technology,Guangzhou 510640,China)
出处
《食品工业科技》
CAS
北大核心
2022年第20期471-480,共10页
Science and Technology of Food Industry
基金
国家自然科学基金面上项目(31972205)
湖南省自然科学基金(2020JJ5640)
中央级公益性科研院所基本科研业务费专项(1610242021005)。
关键词
水产品过敏
非热加工技术
致敏性
评价方法
aquatic product allergy
non-thermal processing technology
allergenicity
evaluation method
作者简介
钟航宇(2000-),本科,研究方向:食品非热加工技术,E-mail:1789901765@qq.com;并列第一作者:王满生(1987-),男,博士,助理研究员,研究方向:食品绿色加工,E-mail:wangmansheng@caas.cn;通信作者:成军虎(1983-),男,博士,教授,研究方向:食品非热加工技术,E-mail:fechengjh@scut.edu.cn。
