关键词: 低温等离子体；牛乳；致敏性消减

Abstract: Cow’s milk is rich in high-quality protein, but cow’s milk protein allergy is one of the major food allergies posing a serious threat to infant health. Therefore, developing efficient and safe cow’s milk desensitization technology (methods that destroy or mask the antigenic epitopes of allergenic proteins through physical, chemical, or biological means, thereby reducing their ability to trigger allergic reactions) is crucial for producing hypoallergenic dairy products. In recent years, cold plasma has emerged as a novel non-thermal processing technology, demonstrating significant potential in reducing food allergenicity due to its unique advantages in modifying protein structure. This paper first reviews the major allergens in cow’s milk, the sensitization mechanisms of these allergens, and the limitations of existing desensitization technologies. It then focuses on the core principles of cold plasma technology (including its generation methods and active particle characteristics) and systematically summarizes the latest progress on the mechanism of action and application effectiveness of cold plasma technology in reducing the major allergens in cow’s milk. This review aims to provide a theoretical basis and directional guidance for the application of cold plasma technology in the development of hypoallergenic dairy products.

Key words: cold plasma; cow’s milk; allergenicity reduction