Research Progress on Allergens and Their Reduction Techniques in Animal Aquatic Products

被引：0
|
作者：
Li X. [1 ]
Lu Y. [1 ,2 ,3 ]
Li X. [1 ]
机构：
[1] College of Food, Shanghai Ocean University, Shanghai
[2] Shanghai Aquatic Product and Processing and Storage Engineering Technology Research Center, Shanghai
[3] Laboratory for Risk Assessment of Quality and Safety of Storage and Preservation of Aquatic Products, Ministry of Agriculture, Shanghai
来源：
Journal of Chinese Institute of Food Science and Technology | 2021年 / 21卷 / 10期
关键词：
Allergenicity reduction; Allergens; Animal aquatic products; Food processing technology;
D O I：
10.16429/j.1009-7848.2021.10.035
中图分类号：
学科分类号：
摘要：
The processing of animal aquatic products are not only to solve the problems of freshness preservation and flavor improvement, but also to solve major food safety issues caused by allergic reactions of aquatic products. This paper reviewed the various allergens and their characteristics in animal aquatic products and introduces the research progress of food processing technology including the enzymatic hydrolysis processing, ultra-high pressure processing, irradiation processing, Maillard reaction, microbial fermentation in reducing allergens of aquatic products, and compare individual limitations. The application of combined technology is discussed reduce allergen with an aim to produce and process low-sensitivity or desensitization products. © 2021, Editorial Office of Journal of CIFST. All right reserved.
引用
收藏
页码：325 / 333
页数：8
相关论文
共 60 条
  • [1] 6
  • [2] NAKAGAWA T., IgE antibody determination, Japanese Journal of Clinical Medicine, 59, 10, pp. 1950-1954, (2001)
  • [3] 7
  • [4] KAMATH S D, RAHMAN A M, VOSKAMP A, Et al., Effect of heat processing on antibody reactivity to allergen variants and fragments of black tiger prawn: A comprehensive allergenomic approach, Molecular Nutrition & Food Research, 58, 5, pp. 1144-1155, (2014)
  • [5] LEHRER S B, AYUSO R, REESE G., Seafood allergy and allergens: A review, Marine Biotechnol (NY), 5, 4, pp. 339-348, (2003)
  • [6] AYUSO R, LEHRER S B, REESE G., Identification of continuous, allergenic regions of the major shrimp allergen Pen a 1(tropomyosin), International Archives of Allergy and Immunology, 127, 1, pp. 27-37, (2002)
  • [7] BAUERMEISTER K, WANGORSCH A, GAROFFO L P, Et al., Generation of a comprehensive panel of crustacean allergens from the North Sea Shrimp Crangon Crangon, Molecular Immunology, 48, 15, pp. 1983-1992, (2011)
  • [8] 5, pp. 1-9
  • [9] KAMATH S D, ABDEL A M, KOMODA T, Et al., Impact of heat processing on the detection of the major shellfish allergen tropomyosin in crustaceans and molluscs using specific monoclonal antibodies, Food Chemistry, 141, 4, pp. 4031-4039, (2013)
  • [10] YU H L, CAO M J, CAI Q F, Et al., Effects of different processing methods on digestibility of Scylla paramamosain allergen(tropomyosin), Food and Chemical Toxicology, 49, 4, pp. 791-798, (2011)
123456