Effects of extrusion, boiling, autoclaving, and microwave heating on lupine allergenicity.

@article{AlvarezAlvarez2005EffectsOE,
  title={Effects of extrusion, boiling, autoclaving, and microwave heating on lupine allergenicity.},
  author={Javier Alvarez-Alvarez and Eva Guillam{\'o}n and Jes{\'u}s Crespo and Carmen Cuadrado and Carmen Burbano and Julia Rodr{\'i}guez and Consuelo Rodr{\'i}guez Fern{\'a}ndez and Mercedes Muzquiz},
  journal={Journal of agricultural and food chemistry},
  year={2005},
  volume={53 4},
  pages={
          1294-8
        }
}
Lupine flour has been reported as a causative agent of allergic reactions. However, the allergenicity of lupine after thermal processing is not well-known. For this purpose, the allergenic characteristics of lupine seeds after boiling (up to 60 min), autoclaving (121 degrees C, 1.18 atm, up to 20 min and 138 degrees C, 2.56 atm, up to 30 min), microwave heating (30 min), and extrusion cooking were studied. The IgE-binding capacity was analyzed by IgE-immunoblotting and CAP inhibition using a… CONTINUE READING
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