Food Allergy Research and Resource Program, Department of Food Science & Technology, University of Nebraska, 279 Food Innovation Center, Lincoln, NE 68588-6207, United States.
Food Science & Human Nutrition, School of Food & Agriculture, University of Maine, Orono 04469, ME, United States.
Food Chem. 2019 Sep 15;292:32-38. doi: 10.1016/j.foodchem.2019.04.026. Epub 2019 Apr 8.
The effect of heat on extractability and immunoreactivity of proteins from roasted peanut flours and whole peanuts was evaluated using two general protein assays and six commercial peanut ELISA kits, respectively. The highest amount of protein was recovered from roasted peanuts with all ELISAs, while recovery showed a decrease with increasing levels of roasting of the peanut flours. Only the Morinaga kit showed sufficient sensitivity to detect peanut at low concentrations of the dark roast peanut flours. Both the protein and immunoassays indicated a decrease in protein solubility with roasting. The underestimation by immunoassays is a combination of decreased solubility and heat induced changes in the proteins that are being targeted by the ELISA antibodies. These findings suggest that most commercial ELISA kits may not reliably quantify peanut present in dark roast peanut flours at ≤25 ppm.
使用两种通用蛋白质测定法和六种商业花生 ELISA 试剂盒分别评估了热对烤花生粉和整粒花生中蛋白质提取率和免疫反应性的影响。所有 ELISA 试剂盒均从烤花生中回收了最多的蛋白质，而随着花生粉烘焙程度的增加，回收率降低。只有 Morinaga 试剂盒在检测深色烘焙花生粉的低浓度花生时显示出足够的灵敏度。蛋白质和免疫测定均表明蛋白质的溶解度随烘焙而降低。免疫测定的低估是由于溶解度降低以及 ELISA 抗体所针对的蛋白质发生热诱导变化的综合结果。这些发现表明，大多数商业 ELISA 试剂盒可能无法可靠地定量测定≤25ppm 的深色烘焙花生粉中的花生。
