Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China, 150030.
Inner Mongolia Yili Industrial Group Limited by Share Ltd.
Food Chem. 2024 Dec 1;460(Pt 1):140559. doi: 10.1016/j.foodchem.2024.140559. Epub 2024 Jul 20.
In recent years, physical technologies have been widely employed to reduce food protein allergenicity due to their simplicity and stability. This paper summarizes recent research advances in these technologies, focusing on differences in their effects on allergenicity between animal and alternative proteins. The mechanisms of allergenicity reduction and the advantages and disadvantages of these technologies were compared. It was found that heating, although affording better allergenicity reduction than non-thermal treatment technologies, affects other properties of the food. Because of their higher molecular weights and more complex structures, animal proteins are less affected by physical technologies than alternative proteins. It is worth noting that there is a scarcity of existing technology to reduce the allergenicity of food proteins, and more technologies should be explored for this purpose. In addition, better allergenicity-reducing processing technologies should be designed from the perspectives of processing conditions, technological innovations, and combined processing technologies in the future.
近年来，由于物理技术的简单性和稳定性，已广泛应用于降低食物蛋白的过敏性。本文总结了这些技术的最新研究进展，重点关注其对动物蛋白和替代蛋白过敏性影响的差异。比较了降低过敏性的机制以及这些技术的优缺点。研究发现，加热虽然比非热处理技术更能降低过敏性，但会影响食物的其他性质。由于动物蛋白分子量较高，结构更复杂，因此受物理技术的影响较小。值得注意的是，目前用于降低食物蛋白过敏性的技术稀缺，需要为此目的探索更多的技术。此外，未来应从加工条件、技术创新和联合加工技术等方面设计更好的降低过敏性的加工技术。
