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Advances in High Pressure Processing Reducing the Allergenicity of Food Proteins
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Fang-Yu LONG1, 2, Xue-Ping SHI3, Rong-Rong WANG2, Bin JIANG2, Peng DONG2, Xiao-Song HU2
Chinese Journal of High Pressure Physics | 2013, 27(4) : 604 - 608
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Chinese Journal of High Pressure Physics | 2013, 27(4): 604-608
Advances in High Pressure Processing Reducing the Allergenicity of Food Proteins
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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
Published: 2013-08-15
Outline
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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.

high pressure processing  /  allergenicity  /  food processing
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 .
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Article Info
  • Receive Date：2011-10-24
  • Online Date：2026-11-05
  • Published：2013-08-15
Article Data
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History
  • Received：2011-10-24
  • Revised：2011-12-08
Funding
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
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表12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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