摘要
大米蛋白可引起食物过敏,激发由Ig E介导的速发型超敏反应和主要由T细胞介导的迟发型超敏反应。本文介绍大米中可导致食物过敏的主要蛋白:即14~16 k D的α-淀粉酶/胰蛋白酶抑制剂蛋白、磷脂转移蛋白和33 k D具有乙二醛酶Ⅰ活性的蛋白。此外,本文还对预发芽结合加热处理、超高压技术、酶解等可降低大米过敏蛋白致敏性的加工工艺进行阐述,其中,酶解是一种相对成熟的加工方法,能有效降解大米过敏蛋白。预发芽结合加热处理与超高压技术是新兴的食品加工技术,两者均可不同程度地降低大米过敏蛋白的含量。
Rice protein can trigger food allergy, stimulate Ig E-mediated immediate hypersensitivity and T cell-mediated delayed-type hypersensitivity. The major allergens in rice include 14-16 k D α-amylase/trypsin inhibitor, lipid transfer protein and the 33 k D protein with glyoxalase Ⅰ activity. Besides, this paper also describes three processing techniques that can lower the sensitization of allergic proteins in rice, including pre-germination combined with heat treatment, ultra high pressure(UHP) technology and enzymatic degradation. Enzymatic degradation is a matured method that can effectively reduce the content of allergic proteins in rice. Pre-germination combined with heat treatment and UHP technology are emerging processing methods, and both methods can reduce the content of rice allergic proteins at different levels.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第23期308-312,共5页
Food Science
基金
国家国际科技合作专项(2013DFG31380)
国家高技术研究发展计划(863计划)项目(2013AA102205)
江西省自然科学基金重点项目(20133ACB2009)
南昌大学食品科学与技术国家重点实验室项目(SKLF-ZZA-201302
SKLF-ZZB-201302)
关键词
食物过敏
大米蛋白
脱敏加工
food allergy
rice protein
desensitization processing
