Biochemical aspects - Adverse reactions
11 important questions on Biochemical aspects - Adverse reactions
Which 3 strategies are there to avoid allergens?
- Avoidance
- Good manufacturing practice
- Labelling
- Elimination
- Separate harmful epitope from matrix
- Biotechnologically remove epitope
- Inactivation
- Destroy harmful epitopes (Heat/Hydrolysis)
What are food allergens?
- Proteins
- are present in raw/processed food products
- 'survive' the processing/storage
- come into contact with the immune system
- Allergenic epitopes
- are stable against heating
- survive digestion in stomach/intestines
How are proteins folded?
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What are 2 challenges in allergen detection?
- Small amounts are very important, e.g. 20 ppm in gluten
- How to detect 'allergens'. Not all proteins are allergens and extraction steps and matrix can hinder assays
Detection methods always have a lower and higher limit, what does this mean? How can you solve this?
- At low concentrations --> signal is too close to the noise (background)
- At high concentrations --> signal is outside the range of the detector
Solution: using dilutions so that the sample concentration is within the range of quantification
How can the 'noise' be measured?
How can changes in protein structure be induced?
- Denaturation/unfolding
- due to heating
- due to surfactants (e.g. SDS-PAGE)
- Enzymatic hydrolysis
- Chemical modification - Maillard
Heating does not always lead to unfolding. T/F
What happens with the denaturation temperature in spray drying?
Which enzymes are used for protein hydrolysis?
How do the enzymes V8 and BLP hydrolyse?
- V8: one-by-one
- BLP: as a zipper
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