食品科学2023，Vol.44Issue(23)：383-393,11.DOI:10.7506/spkx1002-6630-20221209-102
糖基化对乳制品加工性能及致敏性影响的研究进展
Research Progress in the Effect of Glycosylation on Functional Properties and Allergenicity of Dairy Products
摘要
Abstract
In recent years,milk allergy has attracted more and more attention because of its increasing incidence and in-depth research on it.The glycosylation modification of milk proteins not only can improve the functional properties of dairy products,but also reduce the allergenicity of dairy products by destroying or shielding the epitope of allergen proteins.This modification has found applications in various fields such as food flavor,antioxidants and carriers.This paper introduces common glycosylation reactions in the dairy industry,discusses their advantages and disadvantages and the pattern of changes in functional properties and allergenicity of milk proteins after glycosylation,and summarizes the methods to avoid the negative effects of glycosylation reactions.This review provides a reference for the research,development and application of glycosylation modification in milk allergy and dairy processing.关键词
乳制品/致敏性/功能特性/糖基化/美拉德反应Key words
dairy products/allergenicity/functional properties/glycosylation/Maillard reaction分类
轻工业引用本文复制引用
陈欣彤,邱毓,杨若婷,高金燕,李欣,陈红兵..糖基化对乳制品加工性能及致敏性影响的研究进展[J].食品科学,2023,44(23):383-393,11.基金项目
广东省重点领域研发计划项目(2022B0202030002) （2022B0202030002）
江西省中央引导地方科技发展资金项目(20221ZDD02001) （20221ZDD02001）
2022年度江西省研究生创新专项资金立项项目(YC2022-s002) （YC2022-s002）
