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| 大米过敏蛋白的研究进展 | |
| 引用本文： | 李海飞,高金燕,袁娟丽,舒恒,芦军,李晶晶,陈红兵. 大米过敏蛋白的研究进展[J]. 食品科学, 2014, 35(23): 308-312. DOI: 10.7506/spkx1002-6630-201423060 |
| 作者姓名： | 李海飞 高金燕 袁娟丽 舒恒 芦军 李晶晶 陈红兵 |
| 作者单位： | 1.南昌大学 食品科学与技术国家重点实验室，江西 南昌 330047；2.南昌大学中德联合研究院，江西 南昌 330047；3.南昌大学生命科学与食品工程学院，江西 南昌 330047 |
| 基金项目： | 国家国际科技合作专项(2013DFG31380);国家高技术研究发展计划(863计划)项目(2013AA102205);江西省自然科学基金重点项目(20133ACB2009);南昌大学食品科学与技术国家重点实验室项目(SKLF-ZZA-201302;SKLF-ZZB-201302) |
| 摘 要： | 大米蛋白可引起食物过敏，激发由IgE介导的速发型超敏反应和主要由T细胞介导的迟发型超敏反应。本文介绍大米中可导致食物过敏的主要蛋白：即14～16 kD的α-淀粉酶/胰蛋白酶抑制剂蛋白、磷脂转移蛋白和33 kD具有乙二醛酶Ⅰ活性的蛋白。此外，本文还对预发芽结合加热处理、超高压技术、酶解等可降低大米过敏蛋白致敏性的加工工艺进行阐述，其中，酶解是一种相对成熟的加工方法，能有效降解大米过敏蛋白。预发芽结合加热处理与超高压技术是新兴的食品加工技术，两者均可不同程度地降低大米过敏蛋白的含量。 |
| 关 键 词： | 食物过敏 大米蛋白 脱敏加工 |
Progress in the Study of Allergenic Proteins in Rice |
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| LI Hai-fei,GAO Jin-yan,YUAN Juan-li,SHU Heng,LU Jun,LI Jing-jing,CHEN Hong-bing. Progress in the Study of Allergenic Proteins in Rice[J]. Food Science, 2014, 35(23): 308-312. DOI: 10.7506/spkx1002-6630-201423060 | |
| Authors: | LI Hai-fei GAO Jin-yan YUAN Juan-li SHU Heng LU Jun LI Jing-jing CHEN Hong-bing |
| Affiliation: | 1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China;2. Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China;3. School of Life Sciences and Food Engineering, Nanchang University, Nanchang 330047, China |
| Abstract: | Rice protein can trigger food allergy, stimulate IgE-mediated immediate hypersensitivity and T cell-mediated delayed-type hypersensitivity. The major allergens in rice include 14?16 kD α-amylase/trypsin inhibitor, lipid transfer protein and the 33 kD protein with glyoxalase Ⅰ activity. Besides, this paper also describes three processing techniques that can lower the sensitization of allergic proteins in rice, including pre-germination combined with heat treatment, ultra high pressure (UHP) technology and enzymatic degradation. Enzymatic degradation is a matured method that can effectively reduce the content of allergic proteins in rice. Pre-germination combined with heat treatment and UHP technology are emerging processing methods, and both methods can reduce the content of rice allergic proteins at different levels. |
| Keywords: | food allergy rice protein desensitization processing |
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