Characterization of Physicochemical and Immunogenic Properties of Allergenic Proteins Altered by Food Processing: A Review

Food allergens are mainly naturally-occurring proteins with immunoglobulin E (IgE)-binding epitopes. Understanding the structural and immunogenic characteristics of allergenic is essential in assessing whether how food processing techniques reduce allergenicity. We here discuss impacts technologies on modification physicochemical, structural, properties proteins. Detection for characterizing changes these summarized. helps to allergenicity by aggregating or denaturing proteins, which masks, modifies, destroys antigenic epitopes, whereas, it cannot eliminate completely, sometimes even improves exposing new Moreover, most have been tested purified rather than products due potential interference other components. provide guidance further development operations that can decrease without negatively impacting nutritional profile.