大豆蛋白过敏原及其发酵脱敏的研究进展
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- 英文论文题名：Research progress of soy protein allergen and fermentation desensitization
- 论文作者：赵益菲 ; 布冠好 ; 柴梦阳
- 英文论文作者：Zhao Yifei ; Bu Guanhao ; Chai Mengyang ; College of Food Science and Technology ; Henan University of Technology
- 年：2016
- 作者机构：河南工业大学粮油食品学院;
- 论文关键词：大豆蛋白 ; 过敏原 ; 微生物发酵
- 英文论文关键词：soybean protein ; allergy ; microbial fermentation
- 会议召开时间：2016-11-09
- 会议录名称：中国食品科学技术学会第十三届年会论文摘要集
- 英文会议录名称：Abstracts of the 13th Annual Meeting of CIFST
- 语种：中文
- 分类号：TS201.3
- 学会代码：ZGSP
- 会议名称：中国食品科学技术学会第十三届年会
- 会议地点：中国北京
- 主办单位：中国食品科学技术学会
- 学会名称：中国食品科学技术学会
- 页数：2
- 文件大小：97k
- 原文格式：O
- 会议级别：全国
摘要
大豆蛋白是一种具有良好的营养和功能特性的植物蛋白,在饮食中扮演着重要的角色。然而,大豆却是八大过敏食物之一,目前大豆蛋白中的两种储藏蛋白β-伴大豆球蛋白和大豆球蛋白被认为是主要的致敏性蛋白。易过敏的消费者必须避免摄入大豆和其衍生的产品。但由于其用途的广泛性,避免摄入大豆及其豆制品具有挑战性,因此通过一定的加工手段降低蛋白的过敏原性迫在眉睫。近年来,通过微生物发酵降低食物过敏原取得了一定的研究进展。其原理是蛋白质经过微生物发酵后转化为小分子多肽及氨基酸,从而降低其致敏性。本文详细综述了大豆主要过敏原的种类及结构,以及固态和液态两种发酵方式、不同的发酵菌种和发酵时间对β-伴大豆球蛋白和大豆球蛋白致敏性及分子结构特性的影响,旨在为开发低敏性大豆蛋白产品提供理论支持。
Soybean protein,which has good nutritional and functional properties among plant proteins,plays an important role in food consumption worldwide.However,soybean is one of the eight major food allergies and includes two kinds of storage protein p-conglycinin and glycinin which are considered as the major allergenic proteins.Individuals who may be susceptible to sensitivity must avoid eating soy and its derivative products.Because of its extensive use,avoiding eating soybean and soybean products is challenging.So it becomes imminent to reduce or remove protein allergens through certain processing methods.In recent years,the application of microbial fermentation to eliminate food allergens has made some progress.Proteins were decomposed into small peptides and amino acids to reduce its sensitivity by microbial fermentation.The paper reviewed main types and structure of soybean allergens,and two kinds fermentative ways of solid and liquid,different fermentation strains and fermentation time to the effect of allergenicity for P-conglycinin and glycinin,which aims to provide theoretical support for developing hypoallergenic soybean protein products.
Soybean protein,which has good nutritional and functional properties among plant proteins,plays an important role in food consumption worldwide.However,soybean is one of the eight major food allergies and includes two kinds of storage protein p-conglycinin and glycinin which are considered as the major allergenic proteins.Individuals who may be susceptible to sensitivity must avoid eating soy and its derivative products.Because of its extensive use,avoiding eating soybean and soybean products is challenging.So it becomes imminent to reduce or remove protein allergens through certain processing methods.In recent years,the application of microbial fermentation to eliminate food allergens has made some progress.Proteins were decomposed into small peptides and amino acids to reduce its sensitivity by microbial fermentation.The paper reviewed main types and structure of soybean allergens,and two kinds fermentative ways of solid and liquid,different fermentation strains and fermentation time to the effect of allergenicity for P-conglycinin and glycinin,which aims to provide theoretical support for developing hypoallergenic soybean protein products.
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