酶水解降低牛奶蛋白致敏性研究进展

Research progress on enzymatic hydrolysis to reduce milk protein sensitization

酶水解及其与加工技术的组合已经被广泛开发并用于降低牛奶蛋白的致敏性。文章综述了酶水解及其与其他加工技术(热处理、超声、高静水压、冷等离子体、糖基化和超滤)的组合在影响牛奶蛋白致敏性方面的最新进展和作用机制,并对比、分析和总结这些加工与酶水解技术组合优缺点。研究发现,酶水解与加工技术的组合在降低牛奶蛋白致敏性方面比单一处理更有效。主要归因于加工技术可以通过诱导蛋白质结构发生变化,使其暴露更多的酶切位点,从而提高酶对牛奶蛋白致敏表位的破坏。为低致敏性牛奶蛋白生产提供参考。

Enzymatic hydrolysis and its combinations with processing techniques have been widely developed and used to reduce protein allergenicity.This paper reviews the role and mechanisms of enzymatic hydrolysis and its combination with other processing technologies(heat treatment,ultrasound,high hydrostatic pressure,cold plasma,glycosylation and ultrafiltration)in reducing milk protein sensitization and compares,analyzes and summarizes the advantages and disadvantages of these technologies.It was found that the combination of enzymatic hydrolysis and processing techniques was more effective than single treatments in reducing milk protein allergenicity,which is attributed to the fact that processing techniques can enhance enzymatic destruction of milk protein allergenic epitopes by inducing structural changes in proteins that expose more cleavage sites.which may provide a reference for the production of hypoallergenic milk proteins.