Effect of Thermal Processing on Food Allergenicity: Mechanisms, Application, Influence Factor, and Future Perspective

烘烤 热气腾腾的 焦耳加热 沸腾 食品科学 微波加热 微波食品加热 红外线加热器 食品加工 化学 红外线的 材料科学 有机化学 物理 物理化学 量子力学 光学 复合材料
作者
Xiaowen Pi,Lilin Zhu,Jiayuan Liu,Binjia Zhang
出处
期刊:Journal of Agricultural and Food Chemistry [American Chemical Society]
卷期号:72 (37): 20225-20240 被引量:3
标识
DOI:10.1021/acs.jafc.4c04860
摘要

Thermally processed foods are essential in the human diet, and their induced allergic reactions are also very common, seriously affecting human health. This review covers the effects of thermal processing on food allergenicity, involving boiling, water/oil bath heating, roasting, autoclaving, steaming, frying, microwave heating, ohmic heating, infrared heating, and radio frequency heating. It was found that thermal processing decreased the protein electrophoretic band intensity (except for infrared heating and radio frequency heating) responsible for destruction of linear epitopes and changed the protein structure responsible for the masking of linear/conformational epitopes or the destruction of conformational epitopes, thus decreasing food allergenicity. The outcome was related to thermal processing (e.g., temperature, time) and food (e.g., types, pH) condition. Of note, as for conventional thermal processing, it is necessary to control the generation of the advanced glycation end products in roasting/baking and frying, and the increase of structural flexibility in boiling and water/oil bath heating, autoclaving, and steaming must be controlled; otherwise, it might increase food allergenicity. As for novel thermal processing, the temperature nonuniformity of microwave and radio frequency heating, low penetration of infrared heating, and unwanted metal ion production of ohmic heating must be considered; otherwise, it might be the nonuniformity and low effect of allergenicity reduction and safety problems.
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