食品加工对食品过敏原稳定性的影响。

Effects of food processing on the stability of food allergens.

作者信息

Sathe Shridhar K, Teuber Suzanne S, Roux Kenneth H

机构信息

Department of Nutrition, Food and Exercise Sciences, 402 Sandels Building, College of Human Sciences, Florida State University, Tallahassee, FL 32306-1493, United States.

出版信息

Biotechnol Adv. 2005 Sep;23(6):423-9. doi: 10.1016/j.biotechadv.2005.05.008.

DOI:10.1016/j.biotechadv.2005.05.008

PMID:15978770

Abstract

The ubiquitous presence of allergens in the human food supply coupled with increased awareness of food allergies warrants undertaking appropriate preventive measures to protect sensitive consumers from unwanted exposure to offending food allergens. Attempts to reduce or eliminate food allergenicity through food processing have met with mixed results. The rationale for using food processing to reduce/eliminate allergenicity and limitations to using this approach are discussed.

摘要

人类食物供应中普遍存在过敏原，再加上人们对食物过敏的认识不断提高，因此有必要采取适当的预防措施，以保护敏感消费者免受有害食物过敏原的意外接触。通过食品加工来降低或消除食物过敏原性的尝试取得了喜忧参半的结果。本文讨论了利用食品加工降低/消除过敏原性的基本原理以及使用这种方法的局限性。