| 小龙虾过敏原及其消减方法研究进展 |
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| 作者姓名： | 杨文君 赵祥杰 杨荣玲 毕艳红 颜顺 刘政 |
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| 作者单位： | 淮阴工学院生命科学与食品工程学院 |
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| 摘 要： | 小龙虾（克氏原螯虾）营养丰富，味道鲜美，但却有高致敏性。本文综述国内外有关水
产品包括虾类的过敏原及其表位的研究、小龙虾的过敏原检测、小龙虾过敏原的消减技术等方面
的研究进展，为进一步研究小龙虾的过敏原及其消减技术提供一定的参考。
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| 关 键 词： | 克氏原螯虾 过敏原 消减技术 |
Advances in research on crayfish allergens and subtractive methods |
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| Authors: | YamgWenjun Zhao Xiangjie Yang Rongling Bi Yanhong Yan Shun Liu Zheng |
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| Institution: | College of Life Science and Food Engineering, Huaiyin Institute of Technology |
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| Abstract: | Procambarus clarkii is rich in nutrients and delicious, but highly sensitizing. This paper
reviews the research progress on allergens and their epitopes of aquatic products including shrimps, the
detection of allergens in crayfish, and the reduction techniques of crayfish allergens. To provide a
reference for further study of crayfish allergens and their reduction techniques. |
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| Keywords: | procambarus clarkii allergen subtractive technique |
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