Aspects of food processing and its effect on allergen structure.
The article summarizes current physical and chemical methods in food processing as storage, preparation, separation, isolation or purification and thermal application on the one hand as well as enzymatic treatment on the other and their impact on the properties of food proteins. Novel methods of food processing like high pressure, electric field application or irradiation and their impact on food allergens are presented. The EU project REDALL (Reduced Allergenicity of Processed Foods, Containing Animal Allergens: QLK1-CT-2002-02687) showed that by a combination of enzyme and heat treatment the allergic potential of hen's egg decreased about 100 fold. Clinical reactions do not appear anymore. An AiF-FV 12024 N project worked with fruits like mango, lychee and apple. Processed mango and lychee had no change in allergenic potential during heating while e. g. canning. Apple almost lost its allergenic potential after pasteurization in juice production.
Paschke
Angelika
A
Institute of Food Chemistry, University of Hamburg, D-20146, Hamburg, Germany. angelika.paschke@uni-hamburg.de
D000485:Allergens / Q000737:chemistry* / Q000276:immunology; D004044:Dietary Proteins / Q000032:analysis; D005511:Food Handling / Q000379:methods*; D005512:Food Hypersensitivity / Q000209:etiology* / Q000517:prevention & control; D006801:Humans; D020543:Proteome
D000485:Allergens; D004044:Dietary Proteins; D020543:Proteome