FOOD PROCESSING METHODS TO REDUCE ALLERGENICITY
Location: Processed Foods Research
Project Number: 5325-41000-055-00
Start Date: May 01, 2009
End Date: May 28, 2012
Objectives of Research:
1. Reduce allergenicity in tree nuts, wheat, dairy, and fish through extrusion, ultrafiltration, thermal (Maillard reactions), high pressure, and supercritical fluid treatments.
2. Eliminate or reduce allergenicity of these foods through enzymatic treatments.
3. Assess potential for binding allergens in these foods to reduce allergenicity in formulated composite food systems.
Relevance to Action Plan: This research fits under the NP 306 Action Plan Component 1. Foods, Problem Statements 1.B: Preserve or Enhance Quality and Marketability, 1.C: New Bioactive Ingredients and Functional Foods, and 1.D: New and Improved Food Processing Technologies.
Novel and conventional food processing methods will be used to eliminate or reduce allergenic proteins or epitopes in soy, peanuts, fruit, cereals and other foods. Novel methods include high pressure treatment, enzymatic treatment, protein glycosylation and combinations of these processes. Conventional treatments induce heat treatment, pH adjustment, extrusion, and any combinations. Immunological methods will be used to evaluate treatment efficacy.
FY09 Program Increase $415,000. Add 1 SY.