In a study that will help the food industry understand the effects of processing on allergens, IFR scientists have discovered how an apple allergy protein retains its potency.
Apples are the most widely grown and consumed fruit in Europe. At the same time, around 1 million people in Europe are allergic to apples. As well as being consumed whole, apples are processed for desserts, sauces, juices and infant foods. This is the first time that the effects of heat and the presence of sugars on apple allergens have been characterized at a molecular level. The results are published in the October issue of Allergy.
Corresponding author Dr Ana Sancho said: “In Mediterranean countries reactions to apple allergens can be as severe as to peanuts. We investigated how one important allergen stands up to processing”.
Zoe Dunford | alfa
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