Contamination of Wheat Flour and Processed Foodstuffs with Soybean and Mustard Allergenic Proteins.

ABSTRACT: In recent years, sustainable agricultural practices in wheat cultivation have garnered significant attention, particularly those focused on minimizing pesticide and herbicide usage to safeguard the environment. One effective approach is green manuring, which entails rotating wheat with crops such as soybean and mustard to harness their natural pesticidal and herbicidal properties. While this method presents clear environmental advantages, it also poses a risk of cross-contamination, as these globally recognized allergens may unintentionally pass through wheat-based products. To protect consumers with allergies, there is an urgent need for a reliable analytical method to detect and quantify these allergenic proteins in wheat-derived foodstuffs. In this study, we assessed various protein ext

SUBMITTER: Bianco M 

PROVIDER: S-EPMC12027982 | biostudies-literature | 2025 Apr

REPOSITORIES: biostudies-literature