Effects of Extrusion, Boiling, Autoclaving, and Microwave Heating on Lupine Allergenicity

Lupine flour has been reported as a causative agent of allergic reactions. However, the allergenicity of lupine after thermal processing is not well-known. For this purpose, the allergenic characteristics of lupine seeds after boiling (up to 60 min), autoclaving (121 °C, 1.18 atm, up to 20 min and 1...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2005-02, Vol.53 (4), p.1294-1298
Hauptverfasser:	Álvarez-Álvarez, Javier, Guillamón, Eva, Crespo, Jesús F, Cuadrado, Carmen, Burbano, Carmen, Rodríguez, Julia, Fernández, Consuelo, Muzquiz, Mercedes
Format:	Artikel
Sprache:	eng
Schlagworte:	allergenicity allergens Allergens - chemistry Allergens - immunology antigen-antibody reactions autoclaving binding capacity Biological and medical sciences boiling extrusion flour food allergies Food Hypersensitivity - immunology Food industries food processing Fundamental and applied biological sciences. Psychology heat treatment Hot Temperature Humans Immune Sera - immunology Immunoblotting immunoglobulin E Immunoglobulin E - blood Immunoglobulin E - immunology Lupinus - immunology Lupinus albus microwave cooking Microwaves Pressure Seeds - immunology Skin Tests
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