Metody obniżania immunoreaktywności alergenów zawartych w żywności

Łącka, A.; Leszczyńska, J.

Artykuł - szczegóły

Tytuł artykułu

Metody obniżania immunoreaktywności alergenów zawartych w żywności

Autorzy

Łącka A. , Leszczyńska J.

Wybrane pełne teksty z tego czasopisma

Identyfikatory

Warianty tytułu

The methods of reducing immunoreactivity of the food allergens

Języki publikacji

Abstrakty

Alergia lub nietolerancja mąki pszennej wiąże się z koniecznością stosowania diety eliminacyjnej; alternatywą jest zastąpienie uczulających pokarmów przez produkty o zredukowanej immuno-reaktywności. W pracy opisane są fizykochemiczne i biologiczne metody obniżania alergenności mąki pszennej. Szczegółowo omówiono ekstrakcją alergenu, ogrzewanie klasyczne i mikrofalowe, promieniowanie jonizujące, fermentacją oraz modyfikacje enzymatyczne i genetyczne. W podsumowaniu zostały podkreślone zalety i wady tych metod.

Allergy or intolerance of wheat flour is associated with a need for elimination diet. An alternative is to replace allergenic foods with products of decreased immunoreactivity. The work describes physicochemical and biological methods of decreasing the allergenicity of wheat flour. The extraction of gluten, classical and microwave heating, ionisation radiation, fermentation, enzymatic and genetic modifications are presented in details.

Słowa kluczowe

alergia pokarmowa alergenność mąki pszennej alergen pszenny obniżanie alergenności mąki pszennej

food allergy allergenity of wheat flour wheat allergen reduction of allergens in wheat flour

Wydawca

Wydawnictwo Politechniki Łódzkiej

Czasopismo

Zeszyty Naukowe. Chemia Spożywcza i Biotechnologia / Politechnika Łódzka

Rocznik

2005

Tom

Z. 69

Strony

91--103

Opis fizyczny

Bibliogr. 70 poz.

Twórcy

autor

Łącka A.

Instytut Podstaw Chemii Żywności, Politechnika Łódzka

autor

Leszczyńska J.

Instytut Podstaw Chemii Żywności, Politechnika Łódzka

Bibliografia

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Bibliografia

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