不同处理方式对花生蛋白致敏性的影响

Influence of Different Treatments on the Allergenicity of Peanut Protein

花生蛋白是主要食物过敏原之一,会引起严重的甚至致命的食物过敏。不同的加工处理方式都可以显著改变花生过敏原的分子结构,从而影响它们的致敏性。结合已有的花生致敏的研究成果和最新的研究进展,分析比较花生传统热处理如烘烤处理、水煮处理、油炸处理和新型非热处理如超高压微射流处理、辐射处理、酶法处理对花生致敏性的影响,为加工生产低致敏性或无致敏性的花生制品提供理论依据。

Peanut protein is one of the major food allergens,which can cause severe or even fatal food allergies.Different processing methods can significantly alter the molecular structure of peanut allergens,thus affecting their allergenicity.The existing research results and the latest research progress of peanut allergy were described.Besides,the effects of traditional heat treatment of peanuts such as baking,boiling,frying and novel non-thermal treatment such as ultra-high pressure micro-jet processing,radiation treatment,and enzyme treatment on peanut allergies,were analyzed and compared.It provided a theoretical basis for the production of peanut products with low or no allergenicity.