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

摘要： 牛乳富含优质蛋白，但牛乳蛋白过敏是严重威胁婴幼儿健康的主要食物过敏之一。因此，开发高效、安全 的牛乳致敏性消减技术（指通过物理、化学或生物方法破坏或掩蔽过敏原蛋白的抗原表位，从而降低其引发过敏反 应的能力）对生产低致敏性乳制品至关重要。近年来，低温等离子体作为一种新兴的非热加工技术，因其在修饰蛋 白质结构方面的独特优势，在降低食物过敏原性上展现出巨大潜力。本文首先概述牛乳主要过敏原、致敏机理及现 有致敏性消减技术的局限性；进而，重点综述低温等离子体技术的核心原理（包括产生方式与活性粒子特性），并 系统总结其消减牛乳主要过敏原的最新研究进展、作用机制和应用效果，旨在为低温等离子体技术在低敏乳制品开 发中的应用提供理论依据和方向指引。

关键词: 低温等离子体；牛乳；致敏性消减