Biochemistry of Food Allergens
The proteins found in foods that cause allergies belong to a diverse group and their limitations range from enzymatic activity to ability. A food allergen's general characteristics include an acidic isoelectric point, food abundance, osmotic quality, and the presence of numerous, coordinated IgE-limiting epitopes. However, even these extremely broad qualities have exceptions, making it challenging to determine whether a protein might be an allergy. It is crucial to continue representing both B-cell and T-cell epitopes of recognised allergens since the evolution of an IgE response to an allergen involves a movement of participations among antigen-presenting cells (APCs), T-cells, and B-cells.