Effect of Maturity and Curing on Peanut Proteins

Chung, Si-Yin; Vercellotti, John R.; Sanders, Timothy H.

doi:10.1007/978-1-4899-1925-0_4

Cited by 2 publications

(2 citation statements)

References 38 publications

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Section: Discussionmentioning

confidence: 99%

“…Therefore, to reduce peanut sensitization, peanut is usually treated with an enzymatic solution. Enzyme crosslinking is a new method of modern food processing, wherein peanut-sensitized protein becomes a small peptide segment under the decomposition of the enzyme system, and the protein undergoes structural changes during the process of crosslinking and aggregation, destroying the original protein epitopes or generating new epitopes, which, in turn, has an impact on peanut protein sensitization [ 31 ]. Zheng et al [ 32 ] have showed that flavor protease and alkaline protease were the most effective proteases in the process of hydrolyzing defatted peanut protein powder, and they also played a significant role in hydrolyzing peanut-purified protein.…”

Section: Discussionmentioning

confidence: 99%

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Effect of Peanut Protein Treated with Alkaline Protease and Flavorzyme on BALB/c Mice

Shu

Wang

Niu

et al. 2023

Foods

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This article aims to analyze the effects of enzyme treatment concentration, temperature, and time on peanut protein so as to obtain an optimal enzymatic hydrolysis condition for flavorzyme (Fla) and alkaline protease (Alk). The results were as follows: enzymatic hydrolysis temperature 60 °C and 55 °C, enzyme concentration 10% and 4%, enzymatic hydrolysis time 80 min and 60 min, and double enzyme hydrolysis ratio 2% Fla + 5% Alk, respectively. The BALB/c mice were sensitized with gavage of peanut protein before and after enzyme treatment to evaluate the effects of different enzyme treatments on peanut allergenicity. Compared with the mice sensitized with raw peanuts, the weight growth rate of the mice sensitized with enzyme treatment peanut increased but not as much as the control, the degranulation degree of mast cell and basophils decreased, the inflammatory infiltration and congestion in jejunum and lung tissue decreased, the expression of proinflammatory factors and thymic stromal lymphopoietin (TSLP) gene decreased, and the secretion of specific antibodies (IgE, and IgG) decreased, and the binding ability of peanut protein with peanut-specific IgE antibodies decreased as well. The results above indicate that the allergenicity of peanut protein decreases after enzyme treatment and the dual enzyme (Fla + Alk) treatment can be much more efficient.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%