Reduction Mechanism of Low-temperature Plasma on the Structure and Allergenicity of Major Allergen Proteins in Cow Milk

doi:10.7506/rykxyjs1671-5187-20260310-017

Journal of Dairy Science and Technology ›› 2026, Vol. 49 ›› Issue (3): 55-65.DOI: 10.7506/rykxyjs1671-5187-20260310-017

• Reviews • Previous Articles

Reduction Mechanism of Low-temperature Plasma on the Structure and Allergenicity of Major Allergen Proteins in Cow Milk

CHEN Mengyuan, CHEN Yue, ZHOU Fang, LI Hongjuan, GUO Huifen, LI Can, ZHANG Hao, ZHANG Liping

Cow milk allergy is the most common food allergy in infants and young children, which seriously restricts the safe consumption of dairy products. To efficiently reduce the allergenicity of cow milk, low-temperature plasma technology was applied to treat cow milk, and its effects on the structure and allergenicity of major milk allergens (β-lactoglobulin and α-casein) were investigated. Protein solubility, surface hydrophobicity, free sulfhydryl group content, infrared spectrum, endogenous fluorescence spectrum, and allergenicity variations were determined to clarify the mechanism of low-temperature plasma reducing milk allergenicity. The results showed that low-temperature plasma treatment significantly changed the spatial conformation of milk allergen proteins, increased protein surface hydrophobicity, decreased free sulfhydryl group content, rearranged the secondary structure, and loosened the protein structure. The conformational changes masked or destroyed antigenic epitopes, thereby significantly reducing milk allergenicity. This study confirms that low-temperature plasma can reduce milk allergenicity by modifying allergen protein structure, providing novel theoretical basis and technical support for the processing of hypoallergenic dairy products.

Published:2026-07-06

低温等离子体对牛乳主要过敏原蛋白结构及致敏性的消减机制

陈梦圆, 陈悦, 周芳, 李洪娟, 郭慧芬, 李灿, 张浩, 张丽萍

黑龙江八一农垦大学食品学院,黑龙江大庆 163319

基金资助:
浙江省自然科学基金项目（ZCLQN25C2004）；宁波市“科创甬江2035”重点研发计划国际科技合作项目（2024H001）；宁波市人才项目（2021A-135-G）

Abstract

Abstract: cow milk; allergen protein; low-temperature plasma; protein structure; allergenicity reduction

摘要： 牛乳过敏是婴幼儿最常见的食物过敏问题，严重制约乳制品的安全消费。为高效消减牛乳致敏性，本文采用低温等离子体技术处理牛乳，探究其对牛乳主要过敏原β-乳球蛋白、α-酪蛋白结构及致敏性的影响。通过检测蛋白溶解度、表面疏水性、游离巯基含量、红外光谱、内源荧光光谱及致敏性变化，揭示低温等离子体消减牛乳致敏性的作用机制。结果表明：低温等离子体处理可显著改变牛乳过敏原蛋白空间构象，蛋白表面疏水性上升、游离巯基含量减少、二级结构发生重排，蛋白结构趋于松散；蛋白构象改变导致其抗原表位被掩盖或破坏，最终使牛乳致敏性显著降低。研究证实低温等离子体可通过改变牛乳过敏原蛋白结构实现致敏性消减，为低敏乳制品加工提供新的理论依据与技术支撑。

关键词: 牛乳；过敏原蛋白；低温等离子体；蛋白结构；致敏性消减

CLC Number:

TS252.41

College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China. Reduction Mechanism of Low-temperature Plasma on the Structure and Allergenicity of Major Allergen Proteins in Cow Milk[J]. Journal of Dairy Science and Technology, 2026, 49(3): 55-65 https://doi.org/10.7506/rykxyjs1671-5187-20260310-017

陈梦圆, 陈悦, 周芳, 李洪娟, 郭慧芬, 李灿, 张浩, 张丽萍. 低温等离子体对牛乳主要过敏原蛋白结构及致敏性的消减机制[J]. 乳业科学与技术, 2026, 49(3): 55-65 https://doi.org/10.7506/rykxyjs1671-5187-20260310-017

[1]	CHEN Xinwen, MENG Man, JIN Yamei, GAO Ying, JIANG Mingjun, YANG Na, XU Xueming. Effect of Induced Electric Field Sterilization on the Physicochemical Properties of Raw Cow Milk [J]. Journal of Dairy Science and Technology, 2025, 48(3): 26-31.
[2]	NIU Jiaojiao, QIU Yu, LI Xin, CHEN Hongbing. Research Progress on Functional Properties Changes and Application of Processed Milk β-Lactoglobulin [J]. Journal of Dairy Science and Technology, 2024, 47(3): 71-79.
[3]	REN Lu. Effects of Different Sterilization Processes on the Quality of Extended Shelf-Life Milk [J]. Journal of Dairy Science and Technology, 2022, 45(3): 9-13.
[4]	QIN Bozhi, SUN Wancheng. Optimization of Microwave Detoxification Process for Flaxseed Meal and Its Application in Yogurt [J]. Journal of Dairy Science and Technology, 2021, 44(6): 6-10.
[5]	ZHAO Xufei, HU Zhihe, XUE Lu, LU Dingqiang, JIA Lingyun, CHENG Kaili. Effects of Ultra-High Pressure on Sensory, Physicochemical and Protein Processing Properties of Milk: A Review [J]. Journal of Dairy Science and Technology, 2020, 43(1): 33-38.
[6]	. Effect of Maillard Reaction between Whey Protein and Different Sugars on the Allergenicity of β-Lactoglobulin [J]. Journal of Dairy Science and Technology, 2012, 35(1): 1-3.

Reduction Mechanism of Low-temperature Plasma on the Structure and Allergenicity of Major Allergen Proteins in Cow Milk

低温等离子体对牛乳主要过敏原蛋白结构及致敏性的消减机制

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 6

Recommended Articles

Metrics