牛乳乳清蛋白过敏性研究进展

摘要

乳清蛋白是引起牛乳过敏的主要成分,其中,β-乳球蛋白(β-Lg)和α-乳白蛋白(α-La)是最主要的过敏原.通过蛋白质改性的方法,可以控制和消除乳清蛋白的过敏性.综述了β-Lg和α-La引起过敏的主要结构片段,并介绍了常用的降低乳清蛋白过敏性的改性方法.%The main components of ot-Lactalbumin(α-La) and β-Lactoglobulin(β-Lg) in whey protein were recognized as the most common allergens. Allergenicity of whey protein could be reduced by modifications. The structure associated with allergy of α-La and β-Lg were reviewed in this paper. The modification methods of whey protein to reduce allergy were introduced.