Processing induced conformational changes of food proteins in relation to antigenicity

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

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 (PhD thesis)
URI https://vuir.vu.edu.au/id/eprint/32300
Subjects Historical > FOR Classification > 0908 Food Sciences
Current > Division/Research > College of Health and Biomedicine
Keywords allergies; wheat gluten dairy; antigenic; heat; pH; shear; antigens; thesis by publication
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