摘要
对牛乳中主要过敏原β-乳球蛋白、α-乳白蛋白和酪蛋白进行了介绍,分析了在加热过程中牛乳过敏原的物理变化和化学改性,详细论述了加热对牛乳过敏原抗原性的影响及作用机理。
The main allergens in cow＇s milk were found as β-lactoglobulin, α-lactalbumin and casein. This paper analyzes the physical changes and chemical modifications of cow＇s milk allergens during heat treatment, and discusses in detail the effect and mechanism of heat treatment on the antigenicity of cow＇s milk allergens.
出处
《中国乳品工业》
CAS
北大核心
2008年第9期38-41,共4页
China Dairy Industry
关键词
加热
牛乳
过敏原
抗原性
heat treatment
cow＇s milk
allergens
antigenicity
