Research progress on the effects of thermal processing on different food allergen proteins

Abstract

Food allergy is a global public health and food safety problem, and the removal or attenuation of allergenic proteins through food processing has historically been a focus in the field of food science. This paper introduces the effect of thermal processing technology on allergen protein sensitization of different foods (milk, peanuts, eggs, tree nuts, and aquatic products). Although processing cannot completely eliminate the allergen allergenic potential, the effects can be minimized by the selection of processing methods and processing parameters. It is hoped that this paper can provide a certain reference for the research and development of hypoallergenic or desensitized foods to ensure that desensitized foods can be obtained without affecting the nutritional value of foods to meet the normal dietary needs of people with food allergies. In addition, due to the vast territory of China, residents in different regions have different eating habits and lifestyles for people with food allergies, which makes it very difficult for people with food allergies to carry out dietary interventions. Therefore, one of the indispensable and important missions of the modern food industry is to solve the problem of dietary restrictions for people with food allergies, and the latest research results summarized in this article will help this.