超高压对蛋白质结构和致敏性的影响

Effect of the High Pressure Processing on Protein Structure and Sensitization

近年来由食物引发的过敏性疾病的发病率不断上升,涉及的范围从婴幼儿到成人,症状累及呼吸道、皮肤和消化道不等,已经成为了公共健康问题的隐患。是否可降低食品过敏性或生产脱敏食品,一直是食品加工技术的研究热点之一。超高压技术可以不同程度地改变蛋白质的空间结构,使过敏蛋白活性降低甚至失活,从而达到降低或消除食品过敏原,有望成为开发低敏及脱敏食品的新技术。概述了超高压处理技术对蛋白质结构的改变,总结分析了超高压技术对常见过敏原致敏性的消减作用。

In recent years, the incidence rate of allergic diseases caused by food has been rising, ranging from infants to adults, while the symptoms may occur in the respiratory tract, the skin and digestive tract and so on. This disease has become a public health problem. How to reduce the risk of food sensitization and to produce desensitization food is one hot spot of food technology. High pressure processing can affect the spatial structure of protein, which leads to reduce or eliminate food allergens, is expected to become the new technology development of low sensitivity and desensitization of food. This study introduced the effect of HHP on the change of protein structure and analyzed the effect on the sensitization of common allergens.