Effects of chemical, physical, and technological processes on the nature of food allergens.
A review is presented of studies of different processing techniques and their effect on the allergenicity and antigenicity of certain allergenic foods. An overview of investigated technologies is given with regard to their impact on the protein structure and their potential application in the production of hypoallergenic foods. The use of physical processes (such as heating, high pressure, microparticulation, ultrafiltration, and irradiation), chemical processes (such as proteolysis, fermentation, and refining by extraction), and biotechnological approaches, as well as the effects of these processes on individual allergenic foods, are included. Additionally, the implications of food processing for food allergen analysis with respect to food safety assessment and industrial quality control are briefly discussed.
Poms
Roland E
RE
European Commission, Joint Research Centre, Institute for Reference Materials and Measurements, Retieseweg, 2440 Geel, Belgium.
Anklam
Elke
E
D000485:Allergens / Q000737:chemistry*; D004044:Dietary Proteins / Q000032:analysis; D005285:Fermentation; D005511:Food Handling; D005512:Food Hypersensitivity / Q000175:diagnosis; D005514:Food Irradiation; D030841:Food, Genetically Modified; D006358:Hot Temperature; D006801:Humans; D011312:Pressure; D014462:Ultrafiltration
D000485:Allergens; D004044:Dietary Proteins