Protein modification by thermal processing

@article{Davis1998ProteinMB,
  title={Protein modification by thermal processing},
  author={Pamela J. Davis and S C Williams},
  journal={Allergy},
  year={1998},
  volume={53}
}
This paper is a review concerning the way in which heat treatment can modify the allergenicity of food proteins. Any food protein may be allergenic if it can be absorbed intact, or as substantial fragments, through the gut mucosa and then evoke an immune (allergic) response. The intrinsic properties of the protein, the overall composition of the food, and the past processing history (especially thermal processing) all have an effect on the allergic potential. When a protein is denatured by heat… 

How can thermal processing modify the antigenicity of proteins?

TLDR
A deeper understanding of thermally induced chemical changes is essential for more advanced risk assessments, more effective QC protocols, production of more relevant diagnostic allergen extracts and the development of novel protein engineering and therapeutic approaches to minimise allergenic risk.

Thermal Degradation of Food Proteins

Proteins, one of the most vital classes of food components, play an important role in the human diet providing the essential amino acids required for tissue maintenance and growth. In many food

Cooking-Induced Protein Modifications in Meat.

TLDR
The current state of understanding of protein modifications at the molecular level in commonly consumed mammalian food is summarized and relevant case studies relating to characterization of heat-induced amino acid residue-level modifications in other biological materials such as milk and wool are discussed to provide complementary insights.

Influence of food processing, digestion and the food matrix on allergenicity & cellular measures of allergenicity

The degree of processing and digestion and the impact of embedding in food matrix components could influence the way in which allergens are presented to the immune system, and thus contribute to the

Influence of thermal processing on the allergenicity of peanut proteins.

TLDR
The effect of thermal processing on the IgE-binding capacity of whole peanut protein extracts and of the major peanut allergens Ara h 1 and Ara h 2 was assessed and no significant difference in IgE immunoreactivity was observed.

Antigenicity of heat-treated and trypsin-digested milk samples studied by an optical immunochip biosensor

Individuals with known hypersensitivity or food allergy need to avoid ingestion of provoking food. Correct labelling of allergenic content in manufactured food products and the reliable determination

Effect of heat denaturation of bovine milk beta-lactoglobulin on its epithelial transport and allergenicity

Beta-lactoglobulin (β-lg) is the main whey protein in bovine milk. It belongs to the lipocalin protein family, and it is one of the main milk allergens. Resistance to hydrolysis is a particular

Protein structural changes during processing of vegetable feed ingredients used in swine diets: implications for nutritional value

TLDR
Although most of the available literature on the processing of feed ingredients reports effects on protein digestibility, the mechanisms that explain these effects are usually lacking, clarifying these mechanisms could aid in the prediction of the nutritional consequences of processing conditions.
...

References

SHOWING 1-10 OF 22 REFERENCES

Serological studies on heat-induced interactions of α-lactalbumin and milk proteins

Summary The heat denaturation of α-lactalbumin (α-la) in NaCl and KCl solutions, milk ultrafiltrate and milk was studied using the method of micro complement fixation. It was established that this

Reduction in the antigenicity of whey proteins by heat treatment: a possible strategy for producing a hypoallergenic infant milk formula

TLDR
The results suggest that heat denaturation of whey protein may be a logical and simple strategy for producing a hypoallergenic baby milk.

Effects of heat treatment of cow's milk and whey on the nutritional quality and antigenic properties.

TLDR
It is suggested that it may be possible to produce a non-sensitising baby milk without casein based on heat-denatured whey, and the nutritional quality could be preserved by removing low molecular weight nutrients before heat treatment and adding back appropriate quantities later.

Milk Coagulation and Protein Denaturation

Research reports on milk stability have been published frequently since about 1919. Early studies were prompted by the need to ensure sufficient heat stability for evaporated milk to withstand heat

Allergenic activity of heated and ovomucoid-depleted egg white.

The mechanisms of irreversible enzyme inactivation at 100C.

The mechanism of irreversible thermoinactivation of an enzyme has been quantitatively elucidated in the pH range relevant to enzymatic catalysis. The processes causing irreversible inactivation of