Research Progress on Types, Detection and Desensitization Technology of the Main Allergens in Nuts
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摘要: 近年来由于摄入坚果而导致的过敏反应屡见报道，已成为影响和威胁人体健康的一类重要的食品安全问题。本文对坚果中常见的过敏原的性质及危害进行了介绍，列举了目前国内外用于坚果过敏原检测的主要技术、特点及其应用，对比分析了不同处理方式对坚果中过敏原脱敏效果以及优缺点，指出目前坚果中过敏原检测及脱敏技术的不足和今后发展展望，旨在为坚果的加工和消费提供理论基础，助推坚果产业发展。Abstract: In recent years, allergic reactions caused by eating nuts have been reported frequently, which has become an important food safety problem that affects and threatens human health. This paper introduces the properties and hazards of common allergens in nuts, lists the main technologies, characteristics and applications used in nut allergen detection at home and abroad, compares and analyzes the desensitization effects, advantages and disadvantages of different treatment methods on allergens in nuts, and points out the shortcomings and future development prospects of allergen detection and desensitization technology in nuts, in order to provide a theoretical basis for nut processing and consumption, and promote the development of the nut industry.
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Key words:
- nuts /
- allergen /
- types /
- detection /
- desensitization
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图 1 坚果脱敏技术原理及优缺点
Figure 1. Principle and advantages and disadvantages of nuts desensitization
表 1 坚果中的主要过敏原
Table 1. Major allergens in nuts
主要过敏原 分子量（kDa） 蛋白质家族 蛋白种类 花生 Ara h 1 64 Cupin 7S球蛋白 Ara h 2 17 醇溶谷蛋白 2S白蛋白 Ara h 3 60，
37Cupin 11S球蛋白 Ara h 6 15 醇溶谷蛋白 2S白蛋白 核桃 普通核桃 Jug r 1 15~16 醇溶谷蛋白 2S白蛋白 Jug r 2 44 Cupin 7S球蛋白 Jug r 4 58.1 Cupin 11S球蛋白 Jug r 5 20 PR-10 Bet v 1 Jug r 7 13 profilins Profilin 黑核桃 Jug n 1 醇溶谷蛋白 2S白蛋白 Jug n 2 Cupin 7S球蛋白 榛子 Cor a 1 17 PR-10 Bet v 1 Cor a 2 14 profilins 肌动蛋白结合蛋白 Cor a 8 9 醇溶谷蛋白 非特异性脂质转移蛋白 Cor a 9 40 Cupin 11S球蛋白 Cor a 11 48 Cupin 7S球蛋白 Cor a 14 10 醇溶谷蛋白 2S白蛋白 腰果 Ana o 1 50 Cupin 类7S球蛋白 Ana o 2 55 Cupin 类11S球蛋白 Ana o 3 14 醇溶谷蛋白 2S白蛋白 杏仁 Pru du 3 9 醇溶谷蛋白 非特异性脂质转移蛋白1型 Pru du 4 14 profilins 肌动蛋白结合蛋白 Pru du 5 10 PR-10 60S酸性核糖体蛋白P2 Pru du 6 360 Cupin 11S球蛋白 开心果 Pis v 1 7 醇溶谷蛋白 2S白蛋白 Pis v 2 32 Cupin 11S球蛋白亚基 Pis v 3 55 Cupin 7S球蛋白 Pis v 4 25.7 PR-9 锰超氧化物歧化酶 Pis v 5 36 Cupin 11S球蛋白亚基 巴西坚果 Ber e 1 9 醇溶谷蛋白 2S富含硫贮藏蛋白 Ber e 2 29 Cupin 11S球蛋白 板栗 Cas s 5 PR-3 几丁质酶 Cas s 8 12~13，
9醇溶谷蛋白 非特异性脂质转移蛋白1型 Cas s 9 17 热休克蛋白20 松籽 Pin p 1 6，
15醇溶谷蛋白 2S白蛋白 
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