FOOD ALLERGENS, AND THEIR MODIFICATIONS B Y FOOD-TECHNOLOGY

Food allergens are certain proteins, defined by their molecular weight , their isoelectric point, and their capacity to bind to specific IgE. Binding site are conformational or sequential epitopes. Isoallergens are defined by their structural homology, greater than 67%. Variants a re characterized by minimal differences of amino acids. Identification of the amino acid sequence of an allergen allows its synthesis by gen etic engineering, and inclusion in the nomenclature of allergens. Vege table allergens can be classified into several groups: profilins, PR p roteins, enzymes, storage proteins, stress proteins, ubiquitous allerg ens represented by carbohydrate residues. The conditions of allergenic ity of certain food proteins depend on the resistance to heat denatura tion and gastrointestinal enzymes, preferential access to the gastroin testinal mucosa (due to a high intake or by more effective endocytosis ), the existence of crossed reactions with inevitable exposure allerge ns (pollens). Food industry technologies introduce certain changes: th e use of dietary proteins as additives, prolonged storage, heating cre ating neoallergens, risks of transgenic foods, introduction of new die tary proteins onto the market.