非热加工技术在低或无致敏婴幼儿配方粉中应用的研究进展

Application of Non-thermal Processing Technology in Hypo-or Nonallergenic Infant Formula

牛乳营养丰富,对婴幼儿来说,是母乳较好的替代品,绝大多数婴幼儿配方粉都是基于牛乳制备的,非热加工技术在降低牛乳过敏原致敏性,减少营养成分损失等方面表现出较多优势。本文介绍了牛乳中主要过敏原的结构和B细胞表位,总结了低或无致敏婴儿配方粉的研究进展,重点阐述了非热加工技术包括高压、微波、发酵及其与酶解联合处理对乳蛋白致敏性的影响,以及在婴幼儿配方粉中的应用,并对其未来的发展做出了展望,以期能够为营养充足、适口、低或无致敏性新型婴幼儿配方粉的开发提供理论依据。

Cow milk is the best alternative to breast milk for infants and young children with rich nutrient.Most infant formula isproduced based on cow milk.In order to reduce milk protein allergens and minimize nutritional loss,non-thermal processing techniques is used.This paper introduce the structure and epitopes of major allergens in cow milk and summarizedthe research progress of hypo-or non-allergenic infant formula on the market.The effect of non-thermal processing techniques including high pressure,microwave,fermentation and its combination with enzymolysis on the allergenicity of milk protein is mainly discussed,moreover,its application in hypo-or non-allergenic infant formula is concluded,and its future development is prospected.This paper aim to provide theoretical support for the development and preparation of milk based infant formula with nutrition,palatability and low allergenicity.