花生过敏原结构及加工研究进展 - open repository of national .pdfVIP

310 2013, Vol.34, No.09 1,2 1,* 1 3 1 (1. 330047 2. 330047 3. 100083) Ara h 1 Ara h 2Ara h 6Ara h 3/4 Ara h 1 Ara h 2 Ara h 6 Ara h 3/4 Progress in Research on Peanut Allergens and Effect of Processing on Their Structure 1,2 1,* 1 3 1 HAN Yuan-long WU Zhi-hua LI Pu LI Xi-ying CHEN Hong-bing (1. State Key Laboratory of Food Science and Technology, Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China 2. School of Environmental and Chemical Engineering, Nanchang University, Nanchang 330047, China 3. College of Biological Science and Technology, Beijing Forest University, Beijing 100083, China) Abstract Peanut allergy has become a major public health concern worldwide and has been intensively researched recently. Understanding the structure of peanut allergens can provide the basis for attenuating its allergy during processing. A variety of approaches have been proposed to reduce or even eliminate the allergenicity of allergenic proteins in peanuts, especially for Ara h 1, Ara h 2 and Ara h 6, and Ara h 3/4 as abundant, highly allergenic proteins that have attracted increasing concern. This paper focuses on the recent progress in research on the structure of peanut allergens and the structural changes brought about during processing. All of these efforts will provide more knowledge for producing peanuts products with low or no allergenicity, and adding more choices for consumers with food allergy while effectively reducing food safety risks. Key words peanut allergen Ara h 1 Ara h 2 Ara h 6 Ara h 3/4 TS207.3 A 1002-6630(2013)09-0310-06 doi:10.7506