摘要
大豆蛋白是食物过敏原之一,食用后可导致敏感机体产生过敏反应。文章对大豆致敏抗原蛋白的种类、大豆致敏基因挖掘、低致敏型大豆筛选、鉴定及其食品加工等进行介绍总结,以期为我国低致敏型大豆选育和豆制品加工提供理论依据。
Soybean protein is one of the food allergens that could cause allergic reactions in sensitive organisms after consumption.The article introduced and summarized the types of soybean allergenic antigen proteins,the mining of soybean allergenic genes,the screening and identification of hypoallergenic soybeans,and their food processing,in order to provide theoretical basis for the breeding of hypoallergenic soybeans and the processing of soybean products in China.
作者
朱治佳
袁明
韩冬伟
张笛
王振
孙浩月
王淑荣
王连霞
李敏敏
Zhu Zhijia;Yuan Ming;Han Dongwei;Zhang Di;Wang Zhen;Sun Haoyue;Wang Shurong;Wang Lianxia;Li Minmin(Qiqihar Branch,Heilongjiang Academy of Agricultural Science,Qiqihar 161006,Heilongjiang,China;Liaocheng Academy of Agricultural Science,Liaocheng 252000,Shandong,China)
出处
《大豆科技》
2023年第5期21-24,共4页
Soybean Science & Technology
基金
财政部和农业农村部:国家现代农业产业技术体系资助项目(CARS-04)。
关键词
低致敏型大豆
致敏抗原
品种筛选
致敏基因
Hypoallergenic soybean
Sensitizing antigen
Variety screening
Sensitizing genes
