99B-17 |
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J. YU1, M. Ahmedna1, C. Stowe2, and I. Goktepe1. (1) Dept. of Human Environment & Family Sciences, North Carolina A&T State Univ., 161 Carver Hall, Greensboro, NC 27411, (2) Food Science and Nutrition, North Carolina A&T State Univ., 161 Carver Hall, Greensboro, NC 27411 Peanut allergy is a major health concern in western countries. In the Untied States, the most significant rise in food allergy has been attributed to be peanut and nut allergy. Currently, the only therapy for peanut allergy is avoidance of food products containing peanuts. Due to the wide use of peanuts in food products such as cookies, snacks and even soups, there is a need to inactivate peanut allergens before the peanut-containing ingredients are used in food formulations as to protect consumers from potential allergic reactions. This study investigated the effects of heat treatment and fungal fermentation on the concentration of two major peanut allergens, Ara-h1 and Ara-h2 in defatted peanut flour and peanut protein concentrate. Raw and roasted peanut flours were fermented at 37 ºC for 24 hours. Changes of allergen concentrations were monitored by a direct ELISA using anti-Ara-h1 and anti-Ara-h2 antibodies as primary antibodies and peroxidase labeled anti-chicken antibodies as detection antibodies. Excess anti-chicken antibodies were washed out and enzyme substrate (ABTS) was added to enable color development. Sample absorbance was determined at 405nm and used as indicator of the strength of the allerginicity. Results indicate that roasted peanut flour and peanut protein isolate contained higher Ara-h1 and Ara-h2. Fermentation lowered the concentration of both allergens in roasted peanut flour and protein isolate. This can be attributed to the effect of heat and fermentation which decreased and increased protein solubility, respectively. However, fermentation had the reverse effect on raw peanut flour and appears to enhance allerginicity. The data obtained suggest that some processing conditions tend to lessen allerginicity of peanut proteins while other conditions may enhance it. Thus, a careful selection of processing conditions may produce non-allerginic peanut products.
Session 99B, Food Chemistry: Effects of food processing, formulation and component interactions
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |