Linking Peanut Allergenicity to the Processes of Maturation, Curing, and Roasting
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- 作者：Si-Yin Chung ; Christopher L. Butts ; Soheila J. Maleki ; and Elaine T. Champagne
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2003
- 出版时间：July 16, 2003
- 年：2003
- 卷：51
- 期：15
- 页码：4273 - 4277
- 全文大小：78K
- 年卷期：v.51,no.15(July 16, 2003)
- ISSN：1520-5118
文摘
The processes of peanut maturation, curing, and roasting are known to have an important role inpeanut flavors. One of these processes (i.e., roasting) has been found to have an effect on allergenicity.To determine if the other processes (i.e., maturation and curing) affect allergenicity, mature andimmature roasted peanuts and peanuts cured at different temperatures (35-77 
tities/deg.gif">C) were, respectively,tested for IgE binding and advanced glycation end adducts (AGEs). Peanuts with and without stressproteins, which are associated with peanut maturation and curing, were also tested. Results showedthat mature roasted peanuts exhibited a higher IgE binding and AGEs level than immature roastedpeanuts. Curing temperatures between 35 and 60 tities/deg.gif">C gave no difference in the profiles. However, ahigher curing temperature (i.e., 77 tities/deg.gif">C) exhibited a profile of higher levels of AGEs and IgE binding.These levels were higher in peanuts with stress proteins than without stress proteins. Roastingincreased stress protein level and IgE binding. From these results, the processes of maturation andcuring, in conjunction with roasting, may be associated with allergenicity, suggesting that theseprocesses may lead to changes in the allergenic properties of peanuts.Keywords: Peanuts; allergenicity; IgE binding; AGE adducts; Maillard reaction; ELISA; blot assays;stress proteins; antibodies to dehydrin; maturity; curing; roasting; food processing
tities/deg.gif">C) were, respectively,tested for IgE binding and advanced glycation end adducts (AGEs). Peanuts with and without stressproteins, which are associated with peanut maturation and curing, were also tested. Results showedthat mature roasted peanuts exhibited a higher IgE binding and AGEs level than immature roastedpeanuts. Curing temperatures between 35 and 60 tities/deg.gif">C gave no difference in the profiles. However, ahigher curing temperature (i.e., 77 tities/deg.gif">C) exhibited a profile of higher levels of AGEs and IgE binding.These levels were higher in peanuts with stress proteins than without stress proteins. Roastingincreased stress protein level and IgE binding. From these results, the processes of maturation andcuring, in conjunction with roasting, may be associated with allergenicity, suggesting that theseprocesses may lead to changes in the allergenic properties of peanuts.Keywords: Peanuts; allergenicity; IgE binding; AGE adducts; Maillard reaction; ELISA; blot assays;stress proteins; antibodies to dehydrin; maturity; curing; roasting; food processing