热处理对牛乳蛋白质过敏源的影响

Effect of Heat Processing on Cow Milk Protein Allergens

牛乳是最常见的食品过敏源之一，牛乳引起的过敏对婴幼儿的健康影响很大。牛乳中的重要过敏源是β-乳球蛋白、α-乳白蛋白和酪蛋白。在乳品加工过程中，常采用热处理，它不仅能改变牛乳蛋白的结构，而且能对其过敏特性进行修饰。因此有必要研究热处理对牛乳蛋白抗原性的影响，达到降低乳蛋白过敏，确保乳制品安全。

Cow milk is one of the most frequent food allergens, and cow milk allergy has affected infants＇ health severely. The main allergens of cow milk were found as β -lactoglobulin, α-lactalbumin and caseins. Heat treatment is often applied during the processing of milk products. Not only can heat change the structure of cow milk proteins, but also modify the allergic properties. So, it is necessary to do further research about the influence of heat treatment on antigenicity of milk proteins, which will be helpful to reduce the allergenicity of milk proteins processing conditions. and ensure milk products＇ safety by controlling the