Corn/Maize Protein Allergen Zea m 14
There are said to be FIVE protein allergens in Corn/Maize that have been identified. The main allergen producing IgE reactions, which has the most evidence of being linked to Corn Allergy is a Lipid Transfer Protein or LTP, for short. Lipid Transfer Proteins are found in all higher plants and IgE antibodies to corn/maize can cross-react between fruits, nuts, vegetables and grains where LTP's are found.
The Allergen Name is Zea m 14, which is a Lipid Transfer Protein with a molecular weight of 9-kd that is known to retain its binding nature even after heating to 100°C. This means that this allergen can produce severe anaphylaxis whether consumed either raw or cooked.