Title
Heat denaturation of Brazil nut allergen Ber e 1 in relation to food processing
Author
van Boxtel, E.L.
Koppelman, S.J.
van den Broek, L.A.M.
Gruppen, H.
TNO Kwaliteit van Leven
Publication year
2008
Abstract
Ber e 1, a major allergen from Brazil nuts, is very stable to in vitro peptic digestion. As heat-induced denaturation may affect protein digestibility, the denaturation behaviour of Ber e 1 was investigated. The denaturation temperature of Ber e 1 varies from approximately 80-110 °C, depending on the pH. Upon heating above its denaturation temperature at pH 7.0, the protein partly forms insoluble aggregates and partly dissociates into its polypeptides, whereas heating at pH 5.0 does neither induce aggregation, nor dissociation of the protein. The denaturation temperature of approximately 110 °C at pH values corresponding to the general pH values of foods (pH 5-7) is very high and is expected to be even higher in Brazil nuts themselves. As a result, it is unlikely that heat processing causes the denaturation of all Ber e 1 present in food products. Consequently, the allergen is assumed to be consumed (mainly) in its native form, having a high stability towards pepsin digestion. © 2008 Elsevier Ltd. All rights reserved.
Subject
Nutrition
Ber e 1
Brazil nuts
Food allergy
Heat denaturation
allergen
polypeptide
protein ber e 1
article
Brazil nut
food processing
heating
pH measurement
protein aggregation
protein denaturation
temperature sensitivity
Bertholletia excelsa
Human echovirus 1
Ziziphus mauritiana
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DOI
https://doi.org/10.1016/j.foodchem.2008.02.078
TNO identifier
241064
ISSN
0308-8146
Source
Food Chemistry, 110 (4), 904-908
Document type
article