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.
RAHAMAN Md Toheder - VURR.pdf
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)|
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|
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