Monitoring the carryover of egg proteins in pasta making to support allergen risk management
| Autor: | Alberto Barbiroli, Pasquale Ferranti, Mauro Marengo, Francesco Bonomi, Stefania Iametti |
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| Přispěvatelé: | Marengo, Mauro, Bonomi, Francesco, Iametti, Stefania, Ferranti, Pasquale, Barbiroli, Alberto |
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Health
Toxicology and Mutagenesis Egg protein Biology egg allergen Toxicology medicine.disease_cause 01 natural sciences 0404 agricultural biotechnology Allergen egg allergens medicine Humans Food science Food allergens Egg Protein mass spectrometry Risk Management ELISA Egg pasta egg allergens industrial pasta making mass spectrometry pasta drying industrial pasta making 010401 analytical chemistry Egg Proteins Public Health Environmental and Occupational Health food and beverages 04 agricultural and veterinary sciences General Chemistry General Medicine Allergens 040401 food science 0104 chemical sciences embryonic structures Egg pasta ELISA Edible Grain Food Hypersensitivity pasta drying Human Food Science |
| Popis: | Egg proteins are among the major food allergens. Very often, the same pasta-making plants are used for industrial production of egg-based pasta (EBP) and semolina-only pasta (SP), so that residual egg proteins may be present in SP. This calls for defining the amount of semolina pasta that should be discarded when switching production lines. In this study, the egg proteins content was measured in pasta samples taken at various times after switching production lines from EBP to SP Both long and short pasta shapes were sampled before and after a drying step. Protocols meant to circumvent the difficulties associated with detecting egg proteins in a complex matrix after processing were set up for using commercial ELISA kits to monitor the disappearance of egg proteins from the products. The use of both denaturants and disulphide reductants to solubilise egg proteins was found to be mandatory, as verified by ovalbumin detection by ELISA and by using mass spectrometry to assess residual egg white lysozyme. Appropriate sample preparation protocols were used to monitor the progressive disappearance of egg proteins in the products when shifting production lines in an industrial pasta plant, providing a basis for credible, reliable, and consistent self-control procedures. For lines with a production capacity of 2200-2400 kg h-1, the amount of material to be discarded to ensure that products meet the strictest analytical requirements has been found to be around 2000-3000 kg (for long pasta) and 3000-4000 kg (for short pasta). |
| Databáze: | OpenAIRE |
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