The Impact of Processing on Allergen Solubility in Complex Food Matrices

Library Number:
WEBC134953404
Author(s):
Clare Mills
Source:
Hosted by NewFood
Content Type:
On Demand Webinar
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Speaker: 


Clare Mills, Ph.D.
Chair, Molecular Allergology, Institute of Inflammation and Repair,
Manchester Institute of Biotechnology, The University of Manchester

Abstract:

Food allergen monitoring systems require analytical tools that effectively determine the levels of allergenic food protein(s). Food processing changes may impact food proteins, either by altering their intrinsic allergenicity or the effectiveness of extraction methods for determination of allergens in foods. Thus matrix can impact detection by the analyst or the biological responsiveness by an allergic individual.

In this on-demand webinar, using peanut as a model, attendees will learn how the use of detergents, including acid-labile detergents, can optimise extraction of incurred peanut in different matrices.

 

Hosted by NewFood