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Processing induced conformational changes of food proteins in relation to antigenicity

Rahaman, Md. Toheder (2016) Processing induced conformational changes of food proteins in relation to antigenicity. Other Degree thesis, Victoria University.

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Abstract

Food allergy is one of the major public health concerns worldwide and its prevalence has been increasing at an alarming rate over the time especially in the industrialised countries. Most of the foods are processed into a variety of products before consumption and undergo different physico-chemical alterations, which could affect their antigenic potential. β-lactoglobulin, the major cow milk allergen, and gluten, one of the main plant allergens, are also exposed to various processing steps prior to packaging, distribution and consumption. Thus, the present research has focused on effects of different applied processing conditions (pH, temperature and shear) on the conformational changes of β-lg and gluten in relation to their antigenicity.

Item Type: Thesis (Other Degree thesis)
Additional Information:

Doctor of Veterinary Medicine

Uncontrolled Keywords: allergies, wheat gluten dairy, antigenic, heat, pH, shear, antigens
Subjects: FOR Classification > 0908 Food Sciences
Faculty/School/Research Centre/Department > College of Health and Biomedicine
Depositing User: VU Library
Date Deposited: 09 Dec 2016 03:05
Last Modified: 09 Dec 2016 03:05
URI: http://vuir.vu.edu.au/id/eprint/32300
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