| 牛乳乳清蛋白过敏性研究进展 |
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| 引用本文： | 李慧,刘小翠.牛乳乳清蛋白过敏性研究进展[J].山西农业科学,2011,39(12):1328-1331. |
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| 作者姓名： | 李慧 刘小翠 |
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| 作者单位： | 大同大学农学与生命科学学院,山西大同,037009 |
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| 摘 要： | 乳清蛋白是引起牛乳过敏的主要成分,其中,β-乳球蛋白(β-Lg)和α-乳白蛋白(α-La)是最主要的过敏原。通过蛋白质改性的方法,可以控制和消除乳清蛋白的过敏性。综述了β-Lg和α-La引起过敏的主要结构片段,并介绍了常用的降低乳清蛋白过敏性的改性方法。
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| 关 键 词： | 乳清蛋白 α-乳白蛋白 β-乳球蛋白 过敏 改性 |
Research Progress on the Allergy of Bovine Whey Protein |
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| LI Hui,LIU Xiao-cui.Research Progress on the Allergy of Bovine Whey Protein[J].Journal of Shanxi Agricultural Sciences,2011,39(12):1328-1331. |
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| Authors: | LI Hui LIU Xiao-cui |
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| Institution: | LI Hui,LIU Xiao-cui(Department of Agronomy & Life Science,Datong University,Datong 037009,China) |
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| Abstract: | The main components of α-Lactalbumin（α-La） and β-Lactoglobulin（β-Lg） in whey protein were recognized as the most common allergens.Allergenicity of whey protein could be reduced by modifications.The structure associated with allergy of α-La and β-Lg were reviewed in this paper.The modification methods of whey protein to reduce allergy were introduced. |
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| Keywords: | whey protein α-La β-Lg allergy modification |
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