The effects of food processing on allergens

Publisher Summary The effects of processing on the allergenicity of foods can be viewed either from the diversity of technological processes or the common physicochemical effects that accompany them. This chapter presents the latter approach and provides an overview of the impact that food processing has on major types of allergenic proteins, both regarding the types of modification and their impact on allergenicity (particularly elicitation potential). The chapter highlights the different ways in which food processing can modify food protein structure, including both events involved in unfolding and aggregation and those relating to covalent modification, in particular non-enzymatic glycation reactions. There are no clear rules regarding how different allergens respond to food processing, with some, such as the Bet v 1 family of allergens found in fruits, clearly having their allergenicity destroyed by cooking, while for many others it is unaltered. On the other hand the allergenicity of certain foods, such as peanut, may even increase following food processing. Such complexity makes managing allergens in foods difficult but shows the importance of understanding the molecular basis of the effects of processing if food manufacturers are to move toward knowledge-based ways of managing allergen risks during processing. This is also important in supporting the allergenic risk assessment process which forms part of the regulatory framework pertaining to novel foods and processes.

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