Wpływ procesów technologicznych na zmiany alergenności żywności

• Autorzy: Barbara Wróblewska , Agata Szymkiewicz , Lucjan Jędrychowski

Warianty tytułu

Effect of Technological Processes on Changes in the Food Allergenicity

• Języki publikacji: PL

Abstrakty

Konieczność przetwarzania surowców roślinnych i zwierzęcych w celu umożliwienia długotrwałego jej przechowywania, a następnie bezpiecznej konsumpcji wymaga stosowania rożnych procesów technologicznych. Podczas produkcji żywności surowce podlegają licznym procesom termicznym (pasteryzacja, działanie ultradźwiękami i mikrofalami, prażenie, autoklawowanie) i nietermicznym (modyfikacje enzymatyczne, fermentacja, kiełkowanie, ultrafiltracja, radiacja promieniami γ, działanie wysokim ciśnieniem, homogenizacja, mechaniczne rozdrabnianie). Oprócz zmian właściwości fizycznych czy uzyskania trwałości mikrobiologicznej w większości przypadków zmienia się także potencjał alergenny gotowego produktu. Wprowadzanie większej ilości żywności przetworzonej uważa się za jedną z głównych przyczyn wzrostu liczby osób uczulonych na pokarmy. Nowe technologie produkcyjne mogą obniżać alergenność produktów w stosunku do użytych surowców lub być bezpośrednią przyczyną pojawiania się nieznanych dotąd alergenów, stanowiących problem identyfikacyjny układu immunologicznego. (abstrakt oryginalny)

EN

Different technological processes are required in food industry to process plant- and animal-derived raw materials in order to make the long-term storage of foodstuffs possible and their consumption safe. During the production of foodstuffs, various technological methods, both thermal (pasteurization, ultrasounds, microwaves, roasting, and autoclaving) and non-thermal (enzymatic modifications, sprouting, ultra-filtration, gamma-radiation, high pressure, homogenization, and grinding) are used to process raw materials. Apart from the changes in physical properties and the microbial stability gained, in most cases, the allergenic potential of ready-made product is changed, too. Higher quantities of processed foods are introduced into the market and this fact is one of the main reasons why the number of persons allergic to food increases. The novel processing technologies can either decrease the allergenicity of final products as compared to that of raw materials or they can be a direct cause of new, up to now unknown allergens, constituting an identification problem for immune systems. (original abstract)

Słowa kluczowe

PL

Żywność; Technologia produkcji żywności; Alergeny; Towaroznawstwo żywności

EN

Food; Food production technology; Allergens; Food commodities

• Czasopismo: Żywność: nauka - technologia - jakość
• Rocznik: 14 (2007)
• Numer: nr 6 (55)
• Strony: 7--19

Twórcy

autor

Barbara Wróblewska

• Instytut Rozrodu Zwierząt i Badań Żywności PAN w Olsztynie

autor

Agata Szymkiewicz

• Instytut Rozrodu Zwierząt i Badań Żywności PAN w Olsztynie

autor

Lucjan Jędrychowski

• Instytut Rozrodu Zwierząt i Badań Żywności PAN w Olsztynie

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