Abstract
Summarized several non-thermal processing technologies including cold plasma, high pressure, ultrasonic and irradiation treatment on reducing and eliminating food allergens, which can expose or mask epitopes, change the secondary structure, and destroy non-covalent bonds such as hydrogen bonds and hydrophobic interaction that maintain the spatial structure of sensitizing proteins to affect the allergenicity. In addition, this article also compared their advantages and disadvantages for future development and application.
Publication Date
5-28-2019
First Page
219
Last Page
223,230
DOI
10.13652/j.issn.1003-5788.2019.05.039
Recommended Citation
Yingxi, GUO; Sheng, WANGMan; Hu, CHENGJun; and Zhong, HAN
(2019)
"A review on elimination of food allergens by non-thermal processing technologies,"
Food and Machinery: Vol. 35:
Iss.
5, Article 39.
DOI: 10.13652/j.issn.1003-5788.2019.05.039
Available at:
https://www.ifoodmm.cn/journal/vol35/iss5/39
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