Effect of high-moisture extrusion and addition of transglutaminase on major peanut allergens content extracted by three step sequential method
文献类型: 外文期刊
作者: Shah Faisal;Jinchuang Zhang;Shi Meng;Aimin Shi;Liu Li;Qiang Wang;Soheila J. Maleki;Benu Adhikari
作者机构:
关键词: High-moisture extrusion (HME) processing;Peanut allergen;Peanut-protein extrudate meat analogue;SDS-PAGE;Solubility;Western blot
期刊名称: Food Chemistry
ISSN: 0308-8146
年卷期: 2022 年 385 卷
页码:
收录情况: SCIE(2022版) ; EI(2022版)
摘要: 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.
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