Electric field processing: novel perspectives on allergenicity of milk proteins

Ricardo N. Pereira, Rui M. Rodrigues, Óscar L. Ramos, Ana C. Pinheiro, Joana T. Martins, José A. Teixeira, António A. Vicente*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

8 Citations (Scopus)


Milk proteins are being widely used in formulated foods as a result of their excellent technological, functional, and biological properties. However, the most representative proteins from casein and whey fractions are also recognized as major allergens and responsible for the prevalence of cow's milk protein allergy in childhood. Electroheating technologies based on thermal processing of food as a result of application of moderate electric fields, also known by ohmic heating (OH) or Joule effect, are establishing a solid foothold in the food industry. Currently, the influence of OH on allergenic aspects of milk proteins is under debate but still undisclosed. The occurrence of electrical effects on the protein structure and its function has already been reported; thus, the impact of OH over allergenicity should not be overlooked. On the basis of these recent findings, it is then relevant to speculate about the impact of this emergent technology on the potential allergenicity of milk proteins.
Original languageEnglish
Pages (from-to)11227-11233
Number of pages7
JournalJournal of Agricultural and Food Chemistry
Issue number43
Publication statusPublished - 2018
Externally publishedYes


  • Aggregation
  • Antibodies
  • Electric fields
  • Gastrointestinal digestion
  • Ohmic heating
  • β-lactoglobulin


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