Most of milk proteins in milk have potential allergens, which led to allergy of a few people with allergic constitution when ingesting milk. The methods of reducing milk allergy mainly include physical methods, chemical methods and biological methods, which could destroy protein allergy epitopes. Compared with physical methods and chemical methods, biological methods can not only be more effective to reduce milk allergy, but also led to more typical flavor. The composition of al-lergenic proteins, their epitopes in milk was mainly introduced in this paper. Two kinds of biological methods (protease hydrolysis, Lactic acid bacteria fermentation) to produce hypoallergenic milk and their progress review were elaborated, which provides reference basis for hypoaller- genie milk products.%牛乳中的乳蛋白绝大多数潜在过敏原,致使部分过敏体质的人群在摄入牛乳时发生过敏现象.降低牛乳蛋白过敏性的方法主要是通过物理法、化学法和生物法破坏蛋白质的过敏表位.与物理法、化学法比较,生物法不仅能更有效降低牛乳的过敏性,还可以赋予食品更多典型风味.文章主要介绍牛乳中过敏蛋白的组成及过敏表位,重点阐述两种制备低过敏乳的生物法(酶法水解和乳酸菌发酵法)及其研究进展,为制备低过敏乳制品提供参考依据.
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