Influence of Roasting Temperature on the Detectability of Potentially Allergenic Lupin by SDS-PAGE, ELISAs, LC-MS/MS, and Real-Time PCR

Influence of Roasting Temperature on the Detectability of Potentially Allergenic Lupin by SDS-PAGE, ELISAs, LC-MS/MS, and Real-Time PCR

Seeds of “sweet lupins” have been playing an increasing role in the food industry. Lupin proteins may be used for producing a variety of foods, including pasta, bread, cookies, dairy products, and coffee substitutes. In a small percentage of the population, lupin consumption may elicit allergic reac...

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Bibliographic Details
Main Authors: Bruno Beyer, Dominik Obrist, Philipp Czarda, Katharina Pühringer, Filip Vymyslicky, Barbara Siegmund, Stefano D’Amico, Margit Cichna-Markl
Format: Article
Language:English
Published: MDPI AG 2024-02-01
Series:Foods
Subjects:
lupin
<i>Lupinus angustifolius</i>
cultivar Boregine
food allergen
roasting
detectability
Online Access:https://www.mdpi.com/2304-8158/13/5/673

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