Pang Lidong, Chen Chen, Liu Ming, Huang Zhen, Zhang Wei, Shi Jia, Yang Xinyan, Jiang Yujun
Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China.
Food Laboratory of Zhongyuan, Luohe, China.
Compr Rev Food Sci Food Saf. 2025 Jan;24(1):e70100. doi: 10.1111/1541-4337.70100.
Many proteins are essential food components but also major allergens. Reducing protein allergenicity while preserving its nutritional value and technofunctional properties has always been the goal of the food industry. Ultrasound (US) is a green processing method for modifying proteins. In addition, US pretreatment combined with other processing techniques (USPCT) has been increasingly used in the food industry. Therefore, this review presents an overview of recent advances in the impact of US and USPCT (US-combined enzymatic hydrolysis [USCE], US-combined glycation [USCG], and US-combined polyphenol conjugation [USCP]) on the allergenicity, nutritional value, and technofunctional properties of food allergens. We discuss the potential mechanisms, advantages, and limitations of these technologies for improving the properties of proteins and analyze their safety, challenges, and corresponding solutions. It was found that USPCT can improve the efficiency and effectiveness of different methods, which in turn can be more effective in reducing protein allergenicity and improving the nutritional value and functional properties of processed products. Future research should start with new processing methods, optimization of process conditions, industrial production, and the use of new research techniques to promote technical progress. This paper is expected to provide reference for the development of high-quality hypoallergenic protein raw materials.
许多蛋白质是重要的食物成分，但也是主要的过敏原。在保留蛋白质营养价值和技术功能特性的同时降低其致敏性一直是食品工业的目标。超声（US）是一种用于改性蛋白质的绿色加工方法。此外，超声预处理与其他加工技术相结合（USPCT）在食品工业中得到了越来越广泛的应用。因此，本综述概述了超声及超声预处理与其他加工技术相结合（超声联合酶解[USCE]、超声联合糖基化[USCG]和超声联合多酚偶联[USCP]）对食品过敏原的致敏性、营养价值和技术功能特性影响的最新进展。我们讨论了这些技术改善蛋白质特性的潜在机制、优点和局限性，并分析了它们的安全性、挑战及相应解决方案。研究发现，超声预处理与其他加工技术相结合可以提高不同方法的效率和效果，进而在降低蛋白质致敏性以及改善加工产品的营养价值和功能特性方面更有效。未来的研究应从新的加工方法、工艺条件优化、工业化生产以及使用新的研究技术等方面入手，以推动技术进步。本文有望为开发高质量的低致敏性蛋白质原料提供参考。
