Effects of processing on apple and celeriac allergens

Monday, 09 May 2011 13:33

Researchers at the Institute of Food Research, Norwich have subjected the major allergens in apple and celeriac to thermal and high pressure processing to determine the impact on allergen immunoreactivity.

Apple allergens Mal d 1 and Mal d 3 and celeriac allergen Api g 1 were all found to lose immunoreactivity under a combination of high pressure and temperature. Thermal processing alone had little impact on the apple allergens, however, the celeriac Api g 1 allergen was found to be susceptible to high temperatures. Pectin appeared to protect the apple allergen Mal d 3 from thermal denaturation in solution.

Reference: Husband et al. 2011. Molecular Nutrition and Food Research DOI: 10.1002/mnfr.201000566.