Meng Shi, Li Jiaxu, Chang Sam, Maleki Soheila J
Department of Food Science, Nutrition, and Health Promotion, Mississippi State University, Mississippi State, MS 39762, USA.
Department of Biochemistry, Molecular Biology, Entomology and Plant Pathology, Mississippi State University, 32 Creelman Street, Mississippi State, MS 39762, USA.
Food Chem X. 2019 Jan 17;1:100004. doi: 10.1016/j.fochx.2019.100004. eCollection 2019 Mar 30.
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.
花生含有四种主要过敏原，其致敏性存在差异。热加工会影响花生的致敏特性。到目前为止，尚未有动力学模型报道来评估各种热加工方法对可溶性过敏原（从加工后的花生中提取）含量变化的影响。我们的目标是使用五个时间间隔来表征热加工方法的反应动力学，包括湿加工（高压/无高压煮沸、高压/无高压蒸煮）、油炸和干加工（微波加热和烘烤）。加工时间与可提取的主要过敏原含量之间的关系可以用一个简单的线性回归动力学模型来解释（高压蒸煮除外）。在所有具有最佳加工点的方法中，油炸6分钟具有相对较低的IgE结合（线性表位）率，这可能是由于加工条件导致Ara h 2分解、交联和聚集，以及溶解度相对较低。
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