Chapter 4. Plant Lipid Transfer Proteins: Relationships Between Allergenicity and Structural, Biological and Technological Properties

  1. E.N. Clare Mills1 and
  2. Peter R. Shewry2
  1. Didier Marion,
  2. Jean-Paul Douliez,
  3. Marie-Françoise Gautier and
  4. Khalil Elmorjani

Published Online: 16 NOV 2007

DOI: 10.1002/9780470995174.ch4

Plant Food Allergens

Plant Food Allergens

How to Cite

Marion, D., Douliez, J.-P., Gautier, M.-F. and Elmorjani, K. (2003) Plant Lipid Transfer Proteins: Relationships Between Allergenicity and Structural, Biological and Technological Properties, in Plant Food Allergens (eds E.N. C. Mills and P. R. Shewry), Blackwell Publishing Ltd, Oxford, UK. doi: 10.1002/9780470995174.ch4

Editor Information

  1. 1

    Institute of Food Research Norwich, UK

  2. 2

    Rothamsted Research Harpenden, UK

Publication History

  1. Published Online: 16 NOV 2007
  2. Published Print: 10 DEC 2003

ISBN Information

Print ISBN: 9780632059829

Online ISBN: 9780470995174

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Keywords:

  • non-specific lipid transfer proteins (nsLTP);
  • plant proteins;
  • food allergy;
  • allergens;
  • food processing

Summary

This chapter contains sections titled:

  • Introduction

  • NsLTPs: an ubiquitous multigenic family of plant proteins

  • The nsLTP fold: a tool for identifying plant allergens?

  • The biological function of nsLTPs: possible relationships to allergy

  • Food processing: a way to decrease the allergenicity of nsLTPs?

  • Conclusion: what can we do to decrease allergy towards nsLTP allergen?