Proteomic methods for food allergen analysis

Monday, 12 July 2010 10:26

A group of Italian researchers have reviewed the use of two-dimensional electrophoresis to profile new allergenic proteins in foods.

Included in the review are examples of allergens in foods and beverages identified using proteomic methods. Specifically, the authors believe protein profiling using two-dimensional electrophoresis followed by immunoblotting and identification of IgE-reactive proteins has become a powerful method for analyzing changes of allergen content in complex food matrices during processing.

Reference: De Angelis et al. 2010. Electrophoresis. Vol. 31(13) pp. 2126-2136.