%0 Journal Article
%T 高静压降低食物致敏性的研究进展
%A 王玮
%A 朱业培
%A 范巧君
%A 孙月
%A 徐幸莲
%A 周光宏
%J 南京农业大学学报
%D 2015
%R 10.7685/j.issn.1000-2030.2015.04.001
%X 高静压技术作为一种新兴的食品非热处理技术,在保持食物的天然风味、感官品质和营养价值的同时,能够对食物起到杀菌、灭酶、改善食物功能活性以及加工保藏特性的作用,也被认为是降低食物致敏性的重要技术。本文综述近年来高静压技术在降低或消除动植物过敏原致敏性的研究进展,并初步总结高静压诱导下过敏原致敏性改变的结构变化机制。</br>High hydrostatic pressure(HHP)is an emerging non-thermal technology in the food industry because of preserving the nutritional,sensory and functional properties of the food,destroying microorganisms and inactivating enzymes. In addition,HHP has been used to decrease the allergenicity of food allergens. This paper reviewed literature on the recent advances in decreasing or eliminating the allergenicity of plant and animal allergens by HHP,and possible mechanisms of HHP-induced alteration of allergenicity were also discussed
%K 高静压
%K 食物过敏原
%K 致敏性&lt
%K /br&gt
%K high hydrostatic pressure
%K food allergen
%K allergenicity
%U http://nauxb.njau.edu.cn/oa/darticle.aspx?type=view&id=201504001