三种主要食物过敏原蛋白及其结构分析

张楠; 布冠好; 陈复生; 朱婷伟

doi:10.13386/j.issn1002-0306.2015.02.078

三种主要食物过敏原蛋白及其结构分析

河南工业大学粮油食品学院

基金项目:

国家自然科学基金项目(31201293,21176058,31171790)；国家863项目(2013AA102208-5)；河南省教育厅科学技术研究重点项目(14B550013)；

详细信息

作者简介:
张楠 (1991-) , 女, 硕士研究生, 研究方向:食品蛋白质资源开发及利用。;

布冠好 (1980-) , 女, 博士研究生, 副教授, 研究方向:食品蛋白质资源开发与利用。;

中图分类号: TS201.21
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出版历程
- 收稿日期: 2014-05-11

Research on three major food allergens protein and its structures

College of Food Science and Technology, Henan University of Technology

摘要

摘要: 目前食物过敏已成为世界各地普遍存在的食品安全问题,但引起人体过敏的大多是食物蛋白。本文主要综述了大豆、花生、牛乳三种主要食物过敏蛋白及其结构分析的研究进展,为开发低敏性食物制品提供依据。
- 食物过敏 /
- 蛋白结构 /
- 分析方法
Abstract: Food allergy had become a major safety issue concern worldwide, but human allergy mostly caused by food protein. The recent research progress on the structure of the major allergens in soybean, peanut, milk was focused in this paper. All of these information were useful on account of whey protein for producing hypoallergenic dairy products.
- food allergy /
- protein structure /
- analysis

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参考文献(39)

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