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组合加工技术:减轻食物过敏原的过敏性有希望的方法

Lidong Pang¹, Runze Li¹, Chen Chen¹

¹Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China.

|October 11, 2024

概括

综合加工技术 (CPT) 有效地降低了食物过敏性,与单一方法相比,提供了更好的结果. 物理生物化学CPT是最有效的,它破坏了构造和线性表征,改善了低过敏性食品生产.

科学领域:

食品科学与技术食品科学与技术
过敏原管理过敏原管理
生物技术是生物技术.

背景情况:

在全球范围内,食物过敏对健康构成重大风险.
单一的加工技术不足以创造广泛需求的低过敏性食品.
综合加工技术 (CPT) 提供了一种有前途的方法来提高食物过敏原的减少.

研究的目的:

审查CPT对食物过敏性的影响.
分析三种类型的CPT:物理-生物化学,生物化学-生物化学和物理-物理.
讨论这些综合方法的协同机制,优点和缺点.

主要方法:

审查现有的关于降低过敏原的联合加工技术的文献.
将CPT分为物理-生物化学,生物化学-生物化学和物理-物理方法.
通过不同的CPT策略分析表位干扰 (形态和线性).

主要成果:

在降低过敏性方面,CPT通常比单一加工方法更有效.
物理-生化CPT已经很成熟,有效地破坏了构造和线性表征.
生物化学-生物化学CPT主要针对线性表位,但通常耗时;物理物理CPT是最不研究的,主要影响着形状表位.

结论:

CPT代表了生产高质量的低过敏性食品的优越策略.
物理生物化学CPT显示了最全面的过敏原减少能力.
对物理物理CPT的进一步研究可能会产生对过敏原管理的新方法.

关键词:

过敏性过敏性过敏性生物化学加工生物化学加工综合加工技术的技术处理技术.上层层是什么意思上层是什么意思食物过敏原是一种食物过敏原.物理处理物理处理.

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