不同加工方式对花生致敏性的影响

Effect of Different Processing Methods on the Allergenicity of Peanut

近年来,食物过敏成为很严重的食品安全问题,花生作为八大致敏原之一,其致敏性具有严重性、高发性等特点,通常难以治愈且伴随终生。现已发现花生含有16种致敏蛋白,分别为Ara h 1~Ara h 17。不同的加工方式对花生蛋白的结构与功能产生不同的影响,引起花生致敏性发生一定的改变。通过结合已有的花生致敏性的研究成果,综合评估细胞模型和评估动物模型2种常用花生致敏评价模型,分析传统热处理如热风干燥、煎炸、烘烤、水煮和新型非热处理如酶解、辐照、高压微射流等处理对花生致敏性的影响,为降低花生制品的致敏性提供理论依据。

In recent years,food allergies have become a serious food safety issue.As one of the eight major allergens,peanut has the characteristics of seriousness and high sensitization,which is often difficult to cure and is associated with life.It has been found that peanuts contain sixteen allergenic proteins,namely Ara h 1~Ara h 17.Different processing methods have different influences on the structure and function of peanut protein,which further affect the allergenicity of peanut.In this paper,according to the researches and our previous works,we comprehensively evaluated two peanut allergy evaluation models,cell model and animal model.The effects of different treatment modes such as conventional heat treatment and novel non-heat treatment on peanut allergenicity were investigated.This review provide a theoretical basis for the development of hypoallergenic foods.