Application of gamma irradiation for inhibition of food allergy

被引：57
|
作者：
Byun, MW [1 ]
Lee, JW
Yook, HS
Jo, CR
Kim, HY
机构：
[1] Korea Atom Energy Res Inst, Team Radiat Food Sci & Biotechnol, Taejon 305600, South Korea
[2] Korea Food & Drug Adm, Div Food Stand, Seoul 122704, South Korea
来源：
RADIATION PHYSICS AND CHEMISTRY | 2002年 / 63卷 / 3-6期
关键词：
gamma irradiation; food allergy; reduction of allergenicity;
D O I：
10.1016/S0969-806X(01)00528-X
中图分类号：
O64 [物理化学（理论化学）、化学物理学];
学科分类号：
070304 ; 081704 ;
摘要：
This study was carried out to evaluate the application of food irradiation technology as a method for reducing food allergy. Milk beta-lactoglobulin, chicken egg albumin, and shrimp tropomyosin were used as model food allergens for experiments on allergenic and molecular properties by gamma irradiation. The amount of intact allergens in an irradiated solution was reduced by gamma irradiation depending upon the dose. These results showed that epitopes on the allergens were structurally altered by radiation treatment and that the irradiation technology can be applied to reduce allergenicity of allergic foods. (C) 2002 Elsevier Science Ltd. All rights reserved.
引用
收藏
页码：369 / 370
页数：2
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