Effect of thermal processing and γ-irradiation on allergenicity of legume proteins
Legumes are implicated in IgE mediated food allergy in different countries. The present
study aimed to investigate the effect of different processing methods on allergenicity of
legume proteins. The extracts were processed by boiling, γ-irradiation or by combination of
both. The changes in soluble protein content, specific IgE binding and allergenic potential of
legume proteins were assessed. Thermal processing resulted in a 3-to 4-fold reduction in
soluble protein. Specific IgE binding was reduced 74±6.5%, 83±11.6% and 62±7.2% in the …
study aimed to investigate the effect of different processing methods on allergenicity of
legume proteins. The extracts were processed by boiling, γ-irradiation or by combination of
both. The changes in soluble protein content, specific IgE binding and allergenic potential of
legume proteins were assessed. Thermal processing resulted in a 3-to 4-fold reduction in
soluble protein. Specific IgE binding was reduced 74±6.5%, 83±11.6% and 62±7.2% in the …
Effect of thermal processing and γ-irradiation on allergenicity of legume proteins.
RK Ramkrashan Kasera, AB Singh, RK Raj Kumar… - 2012 - cabidigitallibrary.org
Legumes are implicated in IgE mediated food allergy in different countries. The present
study aimed to investigate the effect of different processing methods on allergenicity of
legume proteins. The extracts were processed by boiling, γ-irradiation or by combination of
both. The changes in soluble protein content, specific IgE binding and allergenic potential of
legume proteins were assessed. Thermal processing resulted in a 3-to 4-fold reduction in
soluble protein. Specific IgE binding was reduced 74±6.5%, 83±11.6% and 62±7.2% in the …
study aimed to investigate the effect of different processing methods on allergenicity of
legume proteins. The extracts were processed by boiling, γ-irradiation or by combination of
both. The changes in soluble protein content, specific IgE binding and allergenic potential of
legume proteins were assessed. Thermal processing resulted in a 3-to 4-fold reduction in
soluble protein. Specific IgE binding was reduced 74±6.5%, 83±11.6% and 62±7.2% in the …