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Changes induced by pressure processing on immunoreactive proteins of tree nuts

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Cuadrado Hoyos, Carmen and Sanchiz, África and Vicente, Fátima and Ballesteros, Isabel and Linacero de la Fuente, Rosario (2020) Changes induced by pressure processing on immunoreactive proteins of tree nuts. Molecules, 25 (4(954)). pp. 1-11. ISSN 1420-3049, ESSN: 1420-3049

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Official URL: https://www.mdpi.com/1420-3049/25/4/954



Abstract

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.


Item Type:Article
Uncontrolled Keywords:Pistachio; Cashew; Peanut; Hazelnut; Almond; Chestnut; Allergens; Pressure processing; Thermal processing
Subjects:Medical sciences > Medicine > Allergy
Medical sciences > Biology > Biotechnology
Medical sciences > Biology > Genetics
ID Code:60083
Deposited On:22 Apr 2020 09:44
Last Modified:22 Apr 2020 10:00

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