摘要
食物过敏原所引发的食品安全问题是目前亟待解决的卫生学问题,而分析过敏原蛋白结构稳定性与致敏性的关系,对于了解食品过敏的机理以及探索消减过敏原致敏性的方法具有十分重要的意义。本文选取几种主要食物过敏原蛋白,探讨维持过敏原蛋白结构稳定性的因素(二硫键、糖基、疏水作用以及氢键),以及结构稳定与致敏性的关系,为如何消减过敏原致敏性提供一定的理论指导。
Nowadays, the increased prevalence of food allergy is a public health problem that needs to be solved urgently.In order to better understand the mechanism of food allergy and find out the reasonable methods for reducing or eliminating the allergenicity of food allergenic proteins(FAPs), it is important for us to explore the relationship between the structural stability of FAPs and its allergenicity. In this paper, an overall review of several critical impacting factors(including disulfide bond, glycosyl, hydrophobic interaction, and hydrogen bond etc.) involved in maintaining the structure of FAPs and the relationship between structural stability and allergenicity of several common FAPs is presented with the purpose to provide a general theoretical guidance for reducing or eliminating the allergenicity of FAPs.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2015年第3期217-222,共6页
Food Science
基金
国家自然科学基金面上项目(31271841)
天津市应用基础与前沿技术研究计划面上项目(14JCYBJC30900)
天津市高等学校创新团队项目(TD12-5049)
关键词
食物过敏原
结构稳定性
致敏性
二硫键
糖基
疏水相互作用
氢键
food allergen
structural stability
allergenicity
disulfide bond
glycosyl
hydrophobic interaction
hydrogen bond
