Departamento de Tecnología de Alimentos, SGIT-INIA, Ctra. La Coruña Km. 7.5, 28040 Madrid, Spain.
Facultad de Ingeniería y Ciencias Aplicadas, Grupo de Investigación en Biotecnología Aplicada a Biomedicina (BIOMED), Universidad de Las Américas, 72819 Quito, Ecuador.
Molecules. 2020 Feb 20;25(4):954. doi: 10.3390/molecules25040954.
Tree nuts confer many health benefits due to their high content of vitamins and antioxidants, and they are increasingly consumed in the last few years. Food processing is an important industrial tool to modify allergenic properties of foods, in addition to ensuring safety and enhancing organoleptic characteristics. The effect of high pressure, without and with heating, on SDS-PAGE and immunodetection profile of potential allergenic proteins (anti-11S, anti-2S and anti-LTP) of pistachio, cashew, peanut, hazelnut, almond, and chestnut was investigated. Processing based on heat and/or pressure and ultra-high pressure (HHP, 300-600 MPa) without heating was applied. After treating the six tree nuts with pressure combined with heat, a progressive diminution of proteins with potential allergenic properties was observed. Moreover, some tree nuts proteins (pistachio, cashew, and peanut) seemed to be more resistant to technological processing than others (hazelnut and chestnut). High pressure combined with heating processing markedly reduce tree nut allergenic potential as the pressure and treatment time increases. HHP do not alter hazelnut and almond immunoreactivity.
由于其富含维生素和抗氧化剂，坚果对健康有益，近年来其消费量逐渐增加。食品加工是一种重要的工业工具，可以改变食物的变应原特性，同时确保安全性并改善感官特性。本研究考察了高压（有/无加热）处理对开心果、腰果、花生、榛子、杏仁和栗子中潜在致敏蛋白（抗 11S、抗 2S 和抗 LTP）的 SDS-PAGE 和免疫检测图谱的影响。研究采用了基于热和/或压力的加工方法以及超高压（HHP，300-600 MPa）处理，无需加热。对六种树坚果进行了压力与热联合处理后，观察到具有潜在致敏性的蛋白质逐渐减少。此外，一些树坚果蛋白（开心果、腰果和花生）似乎比其他蛋白（榛子和栗子）更能抵抗加工处理。随着压力和处理时间的增加，高压结合加热处理显著降低了树坚果的致敏潜能。HHP 处理不会改变榛子和杏仁的免疫反应性。
