Abstract
In recent years, legume proteins have gained importance as food ingredients because of their nutraceutical properties. However, legumes are also considered to be a prime factor in the development of food allergies. Peanuts and soybeans are major food allergens in Western countries; while lentil, chickpea, and lupine allergens are more relevant in the Mediterranean area. Moreover, lupine seed flour is increasingly used in bakery, snack, and pastry products due its multifunctional properties. Information about the effects of thermal processing indicates that treatments combining heat and steam pressure, like autoclaving and instant controlled pressure drop (DIC), could decrease allergenicity. This work reviews the effect of DIC treatment at several pressure and time conditions on lupine, peanut, lentil, chickpea, and soybean by SDS-PAGE and immunoblotting. The data demonstrate that DIC treatment decreases the overall in vitro IgE-binding capacity of peanut, lentil, and chickpea and markedly reduces lupine and soybean immunoreactivity.
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Burbano, C., Cuadrado, C. (2014). Effect of DIC on the Allergenicity of Legume Proteins. In: Allaf, T., Allaf, K. (eds) Instant Controlled Pressure Drop (D.I.C.) in Food Processing. Food Engineering Series. Springer, New York, NY. https://doi.org/10.1007/978-1-4614-8669-5_4
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DOI: https://doi.org/10.1007/978-1-4614-8669-5_4
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