摘要
超高压技术是目前备受关注的非热力杀菌技术之一,能在常温下有效杀死和钝化食品中的微生物和酶,同时还能很好地保持食品品质,延长食品货架期。此外,超高压技术能够降低食品中的过敏原。介绍了超高压技术的优点,深入综述了近年来关于超高压技术及其协同其它技术降低或消除食品过敏原蛋白的研究进展,并对超高压技术降低或消除食品过敏原蛋白的机理进行了初步总结。
As a new non-thermal technology, high pressure processing destroys vegetative microorgan- isms and inactivates enzymes, whereas fresh flavour, colour, mineral balance and vitamins mostly per- sist. In addition, high pressure processing has been investigated to decrease the allergenicity of food protein. Combination with other treatments （such as thermal） and agents （such as enzyme）,allerge- nicity can be almost eliminated. This paper reviews literature on the recent advances in eliminating or decreasing the allergenicity of food protein by high pressure treatment. The mechanisms of high pres- sure treatment induced alteration of allergenicity are also discussed.
出处
《高压物理学报》
CAS
CSCD
北大核心
2013年第4期604-608,共5页
Chinese Journal of High Pressure Physics
基金
西北农林科技大学博士启动基金(Z111021304)
吉林省世行贷款农产品质量安全应用研究项目(2011-Z68)
中国博士后科学基金(20110490478)
关键词
超高压技术
过敏原
食品加工
high pressure processing
allergenicity
food processing
