牛奶过敏原主要检测技术和消减方法研究进展

Research Progress on Detection Techniques and Reduction Methods of Milk Allergens

牛奶及其制品富含蛋白质和矿物质,为人类提供丰富的营养素,但其也是一类易引起过敏的食品,α-s1-酪蛋白、α-乳白蛋白和β-乳球蛋白等是其中的主要过敏蛋白。通过简介牛奶中主要过敏原的理化特性,进而介绍主要过敏原相关检测技术的研究进展以及过敏原的消减方法,旨在为牛奶过敏原的消减控制提供理论依据和指导.

Milk and its products are rich in protein and minerals,which can provide rich nutrients for the human body,but it is also a kind of food that is prone to allergies.Alpha-s1-casein,alpha-lactalbumin and beta-lactoglobulin are the major allergic proteins in milk.First introduce the physical and chemical properties and characteristics of the main allergens in milk.Furthermore,introduce the detection technology of major allergens in milk and the research progress of various technologies.Finally,introduce the reduction methods of milk allergens,which provide a certain theoretical basis and guidance for the reduction and control of milk allergens.