不同营养成分对乳蛋白致敏性的影响研究进展

乳蛋白是人类膳食蛋白的重要来源，在现代食品工业中，乳及乳蛋白已成为多种食品加工中必不可少的组 分。但作为常见的过敏原之一，乳蛋白引起的食物过敏问题也已成为目前食品安全的重要研究热点。随着乳品工业 的发展，在不同乳品加工中引入的各种乳源以外的食品组分可能会在加工和烹饪条件下与乳蛋白相互作用，改变蛋 白结构，影响抗原表位，进而影响其致敏性。因此，本文从食物基中含有的宏量营养素、微量营养素、功能活性成 分及其他物质四方面探究食品组分对乳蛋白致敏性的影响，旨在提高食品组分中乳蛋白致敏性的科学认识，指导食 品加工安全，以降低乳蛋白致敏性，并为食物过敏性风险评估提供参考。

Effect of Different Nutrients on Allergenicity of Milk Protein: A Review

Milk protein is an important source of dietary protein for humans. In the modern food industry, milk and milk protein have become essential components in various processed foods. Milk protein is one of the most common allergens, and the problem of food allergies caused by milk protein has become a topical issue in the field of food safety. With the development of the dairy industry, non-milk derived food ingredients have been introduced in various dairy products, which may interact with milk protein, altering the protein’s structure and affecting its antigenic epitopes and consequently its allergenicity. Herein, we discuss the effects of food components on milk protein allergenicity from macronutrients, micronutrients and functional activities contained in the food base, and other substances. We hope that this review can improve the scientific understanding of milk protein allergenicity in food components, guide food processing safety to reduce milk protein allergenicity, and provide a basis for food allergenicity risk assessment.