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虾类使消费者产生过敏反应的根源在于其含有多种过敏原蛋白。本文概述了虾类主要过敏原的种类,简要介绍了原肌球蛋白、精氨酸激酶、肌质钙结合蛋白、磷酸丙糖异构酶、血蓝蛋白等致敏原特性,综述了热处理、辐照技术、酶解技术、美拉德反应以及超高压技术等在虾类过敏原消减方面的研究进展。
The root cause of shrimp consumers allergic reactions is that it contains a variety of allergen proteins. This article summarizes the types of major allergens in shrimp, briefly introduces the allergens such as tropomyosin, arginine kinase, sarcoplasmic reticulum calcium binding protein, triose phosphate isomerase, and hemocyanin. The effects of heat treatment, Irradiation technology, enzymolysis technology, Maillard reaction and ultra-high pressure technology in the reduction of shrimp allergens research progress.