Characterization of physicochemical and immunogenic properties of allergenic proteins altered by food processing:a review  

作　　者：Enning Zhou Qiangqiang Li Dan Zhu Gang Chen Liming Wu 

机构地区：[1]Institute of Apicultural Research,Chinese Academy of Agricultural Sciences,Beijing 100093,China [2]Department of Food Science,University of Otago,Dunedin 9016,New Zealand [3]School of Food and Health,Beijing Technology and Business University,Beijing 100048,China

出　　处：《Food Science and Human Wellness》2024年第3期1135-1151,共17页食品科学与人类健康（英文）

基　　金：supported by the National Natural Science Foundation of China (32102605);the Agricultural Science and Technology Innovation Program under Grant (CAAS-ASTIP-2020IAR);the Earmarked Fund for CARS (CARS-44)。

摘　　要：Food allergens are mainly naturally-occurring proteins with immunoglobulin E(IgE)-binding epitopes.Understanding the structural and immunogenic characteristics of allergenic proteins is essential in assessing whether and how food processing techniques reduce allergenicity.We here discuss the impacts of food processing technologies on the modification of physicochemical,structural,and immunogenic properties of allergenic proteins.Detection techniques for characterizing changes in these properties of food allergens are summarized.Food processing helps to reduce allergenicity by aggregating or denaturing proteins,which masks,modifies,or destroys antigenic epitopes,whereas,it cannot eliminate allergenicity completely,and sometimes even improves allergenicity by exposing new epitopes.Moreover,most food processing techniques have been tested on purified food allergens rather than food products due to potential interference of other food components.We provide guidance for further development of processing operations that can decrease the allergenicity of allergenic food proteins without negatively impacting the nutritional profile.

关 键 词：Food allergens Protein structural characterization Immunogenicity evaluation Food processing modification 

分 类 号：TS201.2[轻工技术与工程—食品科学]