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Products: Peanuts
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Effect of high-moisture extrusion and addition of transglutaminase on major peanut allergens content extracted by three step sequential method.
Authors: Faisal, S., Zhang, J., Meng, S., Shi, A., Li, L., Wang, Q., Maleki, S. J., & Adhikari, B.
- Journals: Food Chemistry
- Pages: 132569
- Volume: 385
- Year: 2022
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The effect of high-moisture extrusion (HME) with or without transglutaminase (TGase) on peanut allergen levels and their extractability was studied. A three-stage sequential protein extraction significantly improved the protein recovery in processed samples (extrudate meat analogue); from 5.56 to 18.75 mg/100 mg without TGase, and from 4.59 to 20.82 mg/100 mg with 0.3% TGase. The total major allergen content was reduced by 91% (Ara h 1), 61% (Ara h 2), 60% (Ara h 6), and 55% (Ara h 3). Western-blot analysis of soluble extracts reflected the presence of Ara h 1 and Ara h 2 in significantly lower, indicating a potential reduction in IgE binding. During different processing zones, the most significant reduction in allergenic proteins was in the melting zone. The significant alteration in secondary and tertiary structures as a result of crosslinking shearing and degradation of proteins is likely to lead to allergen reduction. https://doi.org/10.1016/j.foodchem.2022.132569