Optimization of Extraction Buffers for Food Allergens

Extraction of allergenic proteins from foods is an important consideration when measuring allergens by immunoassay. Manufacturing processes, mostly thermal treatments, are known to affect the extractability of allergens, but also the addition of additives such as acidifiers, proteins, salts, and fats can cause further complications. Our aim was to study the effects of extraction buffers on the extractability of 7 allergens from a variety of food matrices.
Source: Journal of Allergy and Clinical Immunology - Category: Allergy & Immunology Authors: Source Type: research