Science and Technology of Food Industry

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LI Ying-chao, QIAN He, SUN Xiu-lan, WANG He-ya, CUI Yan, DU Chao, XIA Xiu-hua. Effect of thermal processing on the immunoreactive properties of allergenic proteins from peanut seeds[J]. Science and Technology of Food Industry, 2015, (05): 95-98. DOI: 10.13386/j.issn1002-0306.2015.05.011
Citation: LI Ying-chao, QIAN He, SUN Xiu-lan, WANG He-ya, CUI Yan, DU Chao, XIA Xiu-hua. Effect of thermal processing on the immunoreactive properties of allergenic proteins from peanut seeds[J]. Science and Technology of Food Industry, 2015, (05): 95-98. DOI: 10.13386/j.issn1002-0306.2015.05.011
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Effect of thermal processing on the immunoreactive properties of allergenic proteins from peanut seeds

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  • The aim of this study was to assess the effect of thermal processing on the Ig E- binding capacity of whole peanut protein extracts.The results showed that: the content of soluble protein extracts was less marked in roasted,boiled,fried and autoclaved than in raw peanuts,and the Ig E immunoreactivity of processed peanuts also decreased significantly,especially of autoclaved peanuts.The immunoreactive properties of allergens( Ara h1,Ara h2 and Ara h3) were altered by heat treatment and in particular of Ara h1 and Ara h2.
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