玉米中的过敏原及物理加工对食品致敏性的影响研究进展

随着食用玉米的人群越来越广泛,玉米过敏问题日渐凸显。对玉米过敏的有效防御被人们所重视,加工通过改变过敏原的蛋白结构可以使过敏原致敏性降低。其中食品加工对过敏原致敏性的研究主要集中在热处理方面;然而各种非热方法,如微波、超高压等食品加工新技术,在降低食品的致敏性方面也有广阔的应用前景。相比来说非热方法通常是有利的,它们能够保留在热处理过程中经常改变的感官特性,如营养成分和风味。本文综述了玉米过敏原研究现状,总结了玉米中的过敏原,描述了对食物进行热处理和非热处理在改变食物过敏原反应性方面的作用,并且提出多种加工方式联合使用来降低玉米过敏原致敏性的未来研究方向,为玉米过敏的防御提供参考。

Research progress on allergens in corn and the effects of physical processing on food allergenicity

As more and more people eat corn, the problem of corn allergy has become increasingly prominent.Effective defense against corn allergy has been valued. Processing can reduce the allergen''s allergenicity by changing the protein structure of the allergen.Among them, research on allergen allergenicity in food processing mainly focuses on thermal treatment; however, various non-thermal methods, such as microwave, ultra-high pressure and other new food processing technologies, also have broad prospects in reducing food allergens.Non-thermal methods are often advantageous in comparison, as they are able to preserve organoleptic properties, such as nutritional content and flavor, that are often altered during thermal processing.This review explains the current status of corn allergen research, summarizes the allergens in corn, describes the role of thermal and non-thermal processing of food in changing food allergen reactivity, and proposes the combined use of multiple processing methods to reduce food allergen reactivity. Future research directions to reduce sensitization to corn allergens will provide a reference for the defense of corn allergy.