Effect of thermal processing on the antigenicity of allergenic milk, egg and soy proteins

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dc.creatorAna Luiza Soares dos Santos
dc.creatorPedro Paulo Borges dos Santos
dc.creatorGustavo de Almeida Amaral
dc.creatorEduardo Costa Soares
dc.creatorCláudia Aparecida de Oliveira e Silva
dc.creatorScheilla Vitorino Carvalho de Souza
dc.date.accessioned2025-01-24T18:24:41Z
dc.date.accessioned2025-09-08T23:10:46Z
dc.date.available2025-01-24T18:24:41Z
dc.date.issued2021-10-23
dc.identifier.doihttps://doi.org/10.1007/s13197-021-05281-4
dc.identifier.issn09758402
dc.identifier.urihttps://hdl.handle.net/1843/79474
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofJournal of Food Science and Technology
dc.rightsAcesso Restrito
dc.subjectAlergia
dc.subjectCiência e Tecnologia de Alimentos
dc.subject.otherAlergênicos
dc.subject.otherDegradação
dc.subject.otherELISA
dc.subject.otherBiscoito
dc.subject.otherProcessamento
dc.titleEffect of thermal processing on the antigenicity of allergenic milk, egg and soy proteins
dc.typeArtigo de periódico
local.citation.epage2628
local.citation.spage2617
local.citation.volume59
local.description.resumoThe detection of allergenic proteins and the influence of processing on the structure and antigenicity of these proteins are relevant topics. Using commercial enzyme-linked immunosorbent assay kits, this study aimed to evaluate the degradation profiles of milk, egg and soy proteins during the processing of semisweet biscuits. The formulations were baked under different conditions according to a complete factorial experiment that included a three-level temperature factor and a six-level time factor. β-lactoglobulin and egg white proteins were severely degraded, the degradation of casein was intermediate, and soy proteins were the most stable. Complete allergen protein degradation was found under only the extreme baking conditions, which resulted in products that were not sensorily acceptable. Residual levels of the proteins were detected after baking, indicating that this thermal processing reduced but did not eliminate the antigenicity of these proteins; thus, baking cannot be considered a strategy to protect allergic consumers.
local.publisher.countryBrasil
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.initialsUFMG
local.url.externahttps://link.springer.com/article/10.1007/s13197-021-05281-4

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