Quantitative and kinetic analyses of peanut allergens as affected by food processing

Shi Meng; Jiaxu Li; Sam Chang; Soheila J Maleki

doi:10.1016/j.fochx.2019.100004

Quantitative and kinetic analyses of peanut allergens as affected by food processing

Food Chem X. 2019 Jan 17:1:100004. doi: 10.1016/j.fochx.2019.100004. eCollection 2019 Mar 30.

Authors

Shi Meng¹, Jiaxu Li², Sam Chang^{1

3}, Soheila J Maleki⁴

Affiliations

¹ Department of Food Science, Nutrition, and Health Promotion, Mississippi State University, Mississippi State, MS 39762, USA.
² Department of Biochemistry, Molecular Biology, Entomology and Plant Pathology, Mississippi State University, 32 Creelman Street, Mississippi State, MS 39762, USA.
³ Coastal Research & Extension Center, 3411 Frederic Street, Pascagoula, MS 39567, USA.
⁴ United States Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, 1100 Robert E. Lee Blvd., New Orleans, LA 70124, USA.

Abstract

Peanuts contain four major allergens with differences in allergenic potency. Thermal processing can influence the allergenic properties of peanuts. Until now, a kinetic model has not been reported to assess the changes of soluble allergen (extracted from processed peanuts) content as affected by various thermal processing methods. Our objective is to characterize the reaction kinetics of the thermal processing methods, including wet processing (boiling with/without high-pressure, steaming with/without high-pressure), deep-frying and dry processing (microwaving and roasting) using five time intervals. The relationships between processing time and extractable major allergen content could be explained by a simple linear regression kinetic model (except high-pressure steaming). Among all the methods with optimal processing point, frying for 6 min had a relatively lower IgE binding (linear epitopes) ratio, possibly due to the processing conditions, which caused break down, cross-linking and aggregation of Ara h 2, and a relatively lower solubility.

Keywords: IgE-binding properties; Kinetic analysis; Peanut allergen; Protein denaturation; Proximate analysis; SDS-sample-buffer-soluble protein; Thermal processing; Water-soluble protein.