Document Detail

Aspects of food processing and its effect on allergen structure.
MedLine Citation:
PMID:  19557818     Owner:  NLM     Status:  MEDLINE    
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.
Angelika Paschke
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Publication Detail:
Type:  Journal Article; Review    
Journal Detail:
Title:  Molecular nutrition & food research     Volume:  53     ISSN:  1613-4133     ISO Abbreviation:  Mol Nutr Food Res     Publication Date:  2009 Aug 
Date Detail:
Created Date:  2009-08-03     Completed Date:  2009-10-14     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101231818     Medline TA:  Mol Nutr Food Res     Country:  Germany    
Other Details:
Languages:  eng     Pagination:  959-62     Citation Subset:  IM    
Institute of Food Chemistry, University of Hamburg, D-20146, Hamburg, Germany.
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MeSH Terms
Allergens / chemistry*,  immunology
Dietary Proteins / analysis
Food Handling / methods*
Food Hypersensitivity / etiology*,  prevention & control
Reg. No./Substance:
0/Allergens; 0/Dietary Proteins; 0/Proteome

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