牛乳过敏原及加工技术对其致敏性的影响

Cow's milk allergen and effects of processing technology on its allergenicity

对婴幼儿来说,牛乳营养丰富,是母乳最好的替代品,但牛乳中的蛋白质可能会引起过敏。牛乳中的主要过敏原是酪蛋白、β-乳球蛋白和α-乳白蛋白。本文从牛乳过敏原的结构和抗原表位、热处理、发酵和酶处理等不同的加工技术对牛乳蛋白致敏性的影响和过敏原标记检测方法三个方面进行了综述,为开发低致敏牛乳制品提供借鉴。

Cow＇s milk has rich nutrition and it is the best substitute for breast milk.However, its protein may cause allergy.The major allergen is casein ,β-lactoglobulin and α-Iactalbumin.This paper firstly illustrated the structure and epitope of cow＇s milk major allergen,and then discussed the effects of milk processing technology including heat treatment,fermentation and enzymatic hydrolysis on its allergenicity, and finally introduced the labeling and detection methods of allergen,which can provide reference for producing hypoallergenic dairy products.