Scientific Study

Abstract: This study investigated the use of enzymatic treatment to reduce peanut allergens in peanut kernels as affect by processing conditions. Two major peanut allergens; Ara h 1 and Ara h 2; were used as indicators of process effectiveness. Enzymatic treatment effectively reduced Ara h 1 and Ara h 2 in roasted peanut kernels by up to 100% under optimal conditions. For instance; treatment of roasted peanut kernels with a-chymotrypsin and trypsin for 1-3 hour significantly increased the solubility of peanut protein while reducing Ara h 1 and Ara h 2 in peanut kernel extracts by 100% and 98%; respectively; based on ELISA readings. Ara h 1 and Ara h 2 levels in peanut protein extracts were inversely correlated with protein solubility in roasted peanut. Blanching of kernels enhanced the effectiveness of enzyme treatment in roasted peanuts but not in raw peanuts. The optimal concentration of enzyme was determined by response surface to be in the range of 0.1-0.2%. No consistent results were obtained for raw peanut kernels since Ara h 1 and Ara h 2 increased in peanut protein extracts under some treatment conditions and decreased in others. Research highlights: Enzymatic treatment of roasted peanut boosted protein solubility & reduced allergens. Blanching of roasted peanut enhanced the efficiency of enzymatic treatment. Enzymatic treatment was less effective in reducing allergens in raw peanut. Postharvest treatment has the potential to produce peanut with reduced allergencity. Absence of allergenic potential in treated peanut needs to be confirmed in-vivo.