基于生物酶解法的牛乳蛋白脱敏技术研究进展

张琦 何国庆

张琦, 何国庆. 基于生物酶解法的牛乳蛋白脱敏技术研究进展[J]. 食品工业科技, 2021, 42(1): 373-377,386. doi: 10.13386/j.issn1002-0306.2019110160
引用本文: 张琦, 何国庆. 基于生物酶解法的牛乳蛋白脱敏技术研究进展[J]. 食品工业科技, 2021, 42(1): 373-377,386. doi: 10.13386/j.issn1002-0306.2019110160
ZHANG Qi, HE Guo-qing. Research Progress of Milk Protein Desensitization Based on Biological Enzymatic Method[J]. Science and Technology of Food Industry, 2021, 42(1): 373-377,386. doi: 10.13386/j.issn1002-0306.2019110160
Citation: ZHANG Qi, HE Guo-qing. Research Progress of Milk Protein Desensitization Based on Biological Enzymatic Method[J]. Science and Technology of Food Industry, 2021, 42(1): 373-377,386. doi: 10.13386/j.issn1002-0306.2019110160

基于生物酶解法的牛乳蛋白脱敏技术研究进展

doi: 10.13386/j.issn1002-0306.2019110160
基金项目: 

国家重点研发计划项目(2017YFD0400600)。

详细信息
    作者简介:

    张琦(1994-),女,硕士研究生,研究方向:食品生物技术,E-mail:zhangqi1994720@163.com。

    通讯作者:

    何国庆(1957-),男,博士,教授,研究方向:食品生物技术,E-mail:gqhe@zju.edu.cn。

  • 中图分类号: TS252.1

Research Progress of Milk Protein Desensitization Based on Biological Enzymatic Method

  • 摘要: 牛乳是婴幼儿主要食物蛋白来源,但也是引起食物过敏的八大类食物之一,研究生产低致敏乳制品对牛乳过敏者具有重要意义。目前,生物酶法是研发低致敏乳制品的主要技术途径。本文详细列举了牛乳过敏蛋白及其能够被识别的致敏表位,介绍了应用生物酶法处理得到低抗原性牛乳蛋白水解产物的技术及其作用效果,并提出了一些对后续研究的思考,为低致敏乳制品研究和未来实现定向水解提供理论依据。
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  • 收稿日期:  2019-11-19

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