高压物理学报

超高压技术降低食品过敏原的研究进展

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龙芳羽 ¹^,² , 史雪萍 ³ , 王蓉蓉 ² , 姜斌 ² , 董鹏 ² , 胡小松 ²

高压物理学报 | 2013,27(4): 604-608

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高压物理学报 | 2013 , 27 (4) : 604 -608

超高压技术降低食品过敏原的研究进展

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龙芳羽¹^,², 史雪萍³, 王蓉蓉², 姜斌², 董鹏², 胡小松²

作者信息

^1.西北农林科技大学食品科学与工程学院，陕西杨凌　712100

^2.中国农业大学食品科学与营养工程学院，北京　100083

^3.青岛农业大学动物科技学院，山东青岛　266109

通讯作者:

胡小松（1961—），男，硕士，教授，主要从事食品非热加工技术研究. E-mail：huxiaos@263.net

作者简介:

龙芳羽（1982—），女，博士，主要从事食品非热加工技术研究. E-mail：fangyu315@126.com

Advances in High Pressure Processing Reducing the Allergenicity of Food Proteins

Fang-Yu LONG¹^,², Xue-Ping SHI³, Rong-Rong WANG², Bin JIANG², Peng DONG², Xiao-Song HU²

Affiliations

^1.College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China

^2.College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China

^3.College of Animal Science and Technology, Qingdao Agricultural University, Qingdao 266109, China

出版时间: 2013-08-15

文章导航

摘要

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超高压技术是目前备受关注的非热力杀菌技术之一，能在常温下有效杀死和钝化食品中的微生物和酶，同时还能很好地保持食品品质，延长食品货架期。此外，超高压技术能够降低食品中的过敏原。介绍了超高压技术的优点，深入综述了近年来关于超高压技术及其协同其它技术降低或消除食品过敏原蛋白的研究进展，并对超高压技术降低或消除食品过敏原蛋白的机理进行了初步总结。

关键词

超高压技术 / 过敏原 / 食品加工

Abstract

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As a new non-thermal technology, high pressure processing destroys vegetative microorganisms and inactivates enzymes, whereas fresh flavour, colour, mineral balance and vitamins mostly persist. In addition, high pressure processing has been investigated to decrease the allergenicity of food protein. Combination with other treatments (such as thermal) and agents (such as enzyme), allergenicity can be almost eliminated. This paper reviews literature on the recent advances in eliminating or decreasing the allergenicity of food protein by high pressure treatment. The mechanisms of high pressure treatment induced alteration of allergenicity are also discussed.

Key words

high pressure processing / allergenicity / food processing

引用本文

龙芳羽, 史雪萍, 王蓉蓉, 姜斌, 董鹏, 胡小松. 超高压技术降低食品过敏原的研究进展. 高压物理学报, 2013 , 27 (4) : 604 -608 .

Fang-Yu LONG, Xue-Ping SHI, Rong-Rong WANG, Bin JIANG, Peng DONG, Xiao-Song HU. Advances in High Pressure Processing Reducing the Allergenicity of Food Proteins[J]. Chinese Journal of High Pressure Physics, 2013 , 27 (4) : 604 -608 .

基金

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西北农林科技大学博士启动基金(Z111021304)
吉林省世行贷款农产品质量安全应用研究项目(2011-Z68)
中国博士后科学基金(20110490478)

参考文献

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参考文献引证文献

排序方式：

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2013年第27卷第4期

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接收时间：2011-10-24
首发时间：2026-11-05
出版时间：2013-08-15

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出版历史

收稿日期：2011-10-24
修回日期：2011-12-08

基金

西北农林科技大学博士启动基金(Z111021304)

吉林省世行贷款农产品质量安全应用研究项目(2011-Z68)

中国博士后科学基金(20110490478)

作者信息

^1.西北农林科技大学食品科学与工程学院，陕西杨凌　712100

^2.中国农业大学食品科学与营养工程学院，北京　100083

^3.青岛农业大学动物科技学院，山东青岛　266109

通讯作者:

胡小松（1961—），男，硕士，教授，主要从事食品非热加工技术研究. E-mail：huxiaos@263.net

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https://castjournals.cast.org.cn/joweb/gywlxb/CN/1325115648946340606

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2种不同金属材料的力学参数

科 Family	属数 Number of genus	种数 Number of species	占总种数比例 Percentage of total species (%)	属 Genus	种数 Number of species	占总种数比例 Percentage of total species (%)
鹅膏菌科Amanitaceae	2	11	5.26	鹅膏菌属 Amanita	10	4.78
小菇科 Mycenaceae	2	12	5.74	丝盖伞属 Inocybe	5	2.39
多孔菌科 Polyporaceae	8	14	6.70	蜡蘑属 Laccaria	5	2.39
红菇科 Russulaceae	3	23	11.00	小皮伞属 Marasmius	6	2.87
				小菇属 Mycena	11	5.26
				光柄菇属 Pluteus	5	2.39
				红菇属 Russula	17	8.13
				栓菌属 Trametes	5	2.39

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