食品科学2012，Vol.33Issue(13)：334-338,5.
糖基化修饰牛乳清蛋白过敏原性研究进展
Research Advances in Allergenrity of Glycosylated Whey Protein
摘要
Abstract
Bovine milk is nutritious in multiple aspects. It has become the most suitable food source for infants. However, many infants are allergic to bovine milk. Maillard reaction provides a novel method for glacosylation modifications of whey proteins, and has gained extensive attention in the food field. In this paper, the structural characteristics and allergenicity of major milk allergens are summarized. Glycosylafion modifications of α-lactalbumin and β-lactoglobulin are also reviewed. Meanwhile, the immunogenicity of whey protein can be reduced by conjugation with saccharides, without destroying its molecular structure and functions.关键词
α-乳白蛋白/β-乳球蛋白/过敏原性/糖基化Key words
α-lactalbumin/β-lactoglobulin/antigenicity/glycosylation分类
轻工纺织引用本文复制引用
刘丽波,孙迪,李春,刘宁,刘景圣..糖基化修饰牛乳清蛋白过敏原性研究进展[J].食品科学,2012,33(13):334-338,5.基金项目
黑龙江省教育厅科学技术研究项目（11551062 （）
1155065） （）
