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Full-Text Articles in Food Science
Attenuating The Antibody Reactivity Of The Shrimp Major Allergen (Tropomyosin) Using Food Processing Methods, Adeseye Lasekan
Attenuating The Antibody Reactivity Of The Shrimp Major Allergen (Tropomyosin) Using Food Processing Methods, Adeseye Lasekan
Electronic Theses and Dissertations
Shrimp is one of the major causes of adverse allergic reactions in both adults and children. Consumers with shrimp allergy have an immune system that is hypersensitive towards certain proteins in shrimp. The immune system of these consumers produces an antibody, immunoglobulin E (IgE), which binds to specific regions on these proteins and activates reactions leading to adverse symptoms. Most shrimp allergic consumers have IgE that binds to a shrimp myofibrillar protein known as tropomyosin. Other than avoidance of shrimp, structural modification of shrimp tropomyosin using food processing methods could influence the capacity of this allergenic protein to bind IgE. …
Improving Extraction Of Allergenic Soy Proteins From Soy Products, Amma Konadu Amponsah
Improving Extraction Of Allergenic Soy Proteins From Soy Products, Amma Konadu Amponsah
Electronic Theses and Dissertations
With recent increase in the utilization of soy proteins, there are mounting concerns of the escalation of soy allergies. It is, therefore, important to improve current methods of allergen detection to ensure accurate labeling of foods, produce more reliable and representative results in studies to create hypoallergenic food and establish allergen thresholds. The conditions used to extract proteins from foods are important determinants for appropriate detection and interpretation of the allergenicity of food materials. The extraction of soy proteins for soy allergen detections is conventionally performed with phosphate buffered saline (PBS) buffer for an extraction period of at least 2 …