Antigenic response of bovine β-lactoglobulin influenced by ultra-high pressure treatment and temperature

Kleber, Nicole; Maier, Silvia U.; Hinrichs, Jörg

doi:10.1016/j.ifset.2006.05.001

Cited by 98 publications

(50 citation statements)

References 37 publications

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“…Lagemaat et al [16] reported that the antigenicity of wet-heated SPI in the absence of fructooligosaccharides or fructose reduced up to 20 %, and the electrophoretic behavior of allergenic β-conglycinin and glycinin was modified. High temperature for longtime may make protein denature and expose the buried sulfhydryl groups, exchange sulfhydryl-disulfide in molecular, and then the antigenic epitopes hidden inside exposed owing to the protein unfolding of conformational structure [29,34].…”

Section: Antigenicity Of the Glycated Productsmentioning

confidence: 99%

Effects of saccharide on the structure and antigenicity of β-conglycinin in soybean protein isolate by glycation

Zhu

Chen

et al. 2014

Eur Food Res Technol

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Section: Antigenicity Of the Glycated Productsmentioning

confidence: 99%

Effects of saccharide on the structure and antigenicity of β-conglycinin in soybean protein isolate by glycation

Zhu

Chen

et al. 2014

Eur Food Res Technol

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“…In a study by Kleber et al [56], the researchers discovered that HHP had a negative effect regarding allergen reactivity of milk. Specifically, they found that the major milk allergen, b-lactoglobulin, was more reactive after treatment under HHP parameters ranging from 200 to 600 MPa.…”

Section: Ultra High Pressure Processingmentioning

confidence: 99%

Thermal and Nonthermal Methods for Food Allergen Control

2011

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The incidence of food allergy has been increasing over the years, leading to a demand for methods aimed to reduce allergens from food products. The study of food processing on allergen reactivity has largely focused on thermal treatments; however, novel food processing techniques, such as a variety of nonthermal methods, are being explored to potentially create hypoallergenic products. Nonthermal methods are oftentimes advantageous, as they have the ability to retain organoleptic properties, such as nutrient content and flavor, that are frequently altered during thermal processing. Those afflicted with food allergy are typically required to completely eliminate problem foods from their diet, yet potential processing methods may allow consumption of those condemned foods by offering products with reduced allergen potency. This review highlights the efficacy of postharvest thermal and nonthermal treatments of foods in their ability to alter food allergen reactivity.

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“…Because of this, it is believed that HHP can change allergen potency by altering its epitope structures (Yamamoto et al, 2010). Kleber et al (2007) found that the allergen reactivity of major milk allergen, -lactoglobulin, was actually underscored by HPP from 200 to 600 MPa. With supplemental heat during pressure treatment, the allergen potency was further enhanced.…”

Section: High Hydrostatic Pressurementioning

confidence: 99%