Document Detail


Aspects of food processing and its effect on allergen structure.
MedLine Citation:
PMID:  19557818     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
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.
Authors:
Angelika Paschke
Related Documents :
19496408 - German cockroach allergen levels in north carolina schools: comparison of integrated pe...
16205098 - Ige binding to pepsin-digested food extracts.
19641908 - Allergen immunoassays--considerations for use of naturally incurred standards.
12182518 - Environmental control of allergic diseases.
21034268 - Food- and waterborne disease outbreaks in australian long-term care facilities, 2001-2008.
23575868 - Behavioral correlates of post-breeding weight change in a captive flock of american fla...
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    
Affiliation:
Institute of Food Chemistry, University of Hamburg, D-20146, Hamburg, Germany. angelika.paschke@uni-hamburg.de
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Descriptor/Qualifier:
Allergens / chemistry*,  immunology
Dietary Proteins / analysis
Food Handling / methods*
Food Hypersensitivity / etiology*,  prevention & control
Humans
Proteome
Chemical
Reg. No./Substance:
0/Allergens; 0/Dietary Proteins; 0/Proteome

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


Previous Document:  Determination of penicillins in milk using LC-UV, LC-MS and LC-MS/MS.
Next Document:  Cytotoxicity of Maillard reaction products determined with a peptide spot library.