食品工业科技2012，Vol.33Issue(23)：433-437,5.
降低小麦致敏性的食品加工研究进展
Research progress in reducing of wheat allergenicity by food processing
摘要
Abstract
Wheat is one of the staple food for human, while it is also a major allergic food, and it can trigger a variety of allergic diseases. Currently, wheat flour allergenicity could be reduced by the application of thermal and non-thermal processing.Thermal processing includes autoclaving and baking. Non-thermal processing includes high hydrostatic pressure, pulsed ultraviolet light, enzymatic modification, stepwise polishing, acidolysis and ),-irradiation. Among them, autoclaving, pulsed ultraviolet light, enzymatic modification, stepwise polishing, acidolysis and γ-irradiation could significantly reduce wheat allergenicity and have high potential for the future application.However, the mature technology for the production of hypoallergenic wheat products is still under development,and it should be highlighted.关键词
小麦过敏/致敏性/热加工/非热加工Key words
wheat allergy/allergenicity/thermal processing/non-thermal processing分类
轻工纺织引用本文复制引用
吕崇富,高金燕,袁娟丽,单玲克,陈红兵..降低小麦致敏性的食品加工研究进展[J].食品工业科技,2012,33(23):433-437,5.基金项目
国家科技支撑计划项目 （）
南昌大学食品科学与技术国家重点实验室项目 （）
江西省国际合作项目（2011BDH80026,2012BDH80019）. （）
