Hydrolysis in food processing and its impact on allergenicity of food

Abstract

Hydrolysis is an important processing technology used in the food industry to promote the induction of desirable protein properties, conferring the food products with increased solubility, functionality and health benefits, including reduced allergenicity. As hydrolysis induces structural changes, breakdown of proteins into peptides and amino acids, as well as induces amino acid modifications, it will affect protein allergenicity at the level of IgE binding, sensitization and elicitation. In this book chapter we provide an overview of hydrolysis in food processing and the consequential impact on protein structure and describe how hydrolysis may affect protein allergenicity.