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Chinese Journal of High Pressure Physics  > 2013  >  27(4): 604-608.
LONG Fang-Yu, SHI Xue-Ping, WANG Rong-Rong, JIANG Bin, DONG Peng, HU Xiao-Song. Advances in High Pressure Processing Reducing the Allergenicity of Food Proteins[J]. Chinese Journal of High Pressure Physics, 2013, 27(4): 604-608. doi: 10.11858/gywlxb.2013.04.022
Citation: LONG Fang-Yu, SHI Xue-Ping, WANG Rong-Rong, JIANG Bin, DONG Peng, HU Xiao-Song. Advances in High Pressure Processing Reducing the Allergenicity of Food Proteins[J]. Chinese Journal of High Pressure Physics, 2013, 27(4): 604-608. doi: 10.11858/gywlxb.2013.04.022
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Advances in High Pressure Processing Reducing the Allergenicity of Food Proteins

doi: 10.11858/gywlxb.2013.04.022
  • 1.

    College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China;

  • 2.

    College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;

  • 3.

    College of Animal Science and Technology, Qingdao Agricultural University, Qingdao 266109, China

  • Received Date: 24 Oct 2011
  • Rev Recd Date: 08 Dec 2011
  • Publish Date: 15 Aug 2013
    Abstract
  • As a new non-thermal technology, high pressure processing destroys vegetative microorganisms and inactivates enzymes, whereas fresh flavour, colour, mineral balance and vitamins mostly persist. In addition, high pressure processing has been investigated to decrease the allergenicity of food protein. Combination with other treatments (such as thermal) and agents (such as enzyme), allergenicity can be almost eliminated. This paper reviews literature on the recent advances in eliminating or decreasing the allergenicity of food protein by high pressure treatment. The mechanisms of high pressure treatment induced alteration of allergenicity are also discussed.

     

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