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

第一作者： Faisal, Shah

作者： Faisal, Shah;Zhang, Jinchuang;Meng, Shi;Shi, Aimin;Li, Liu;Wang, Qiang;Shi, Aimin;Wang, Qiang;Meng, Shi;Maleki, Soheila J.;Adhikari, Benu

作者机构：

关键词： Peanut allergen; High-moisture extrusion (HME) processing; Solubility; Peanut-protein extrudate meat analogue; SDS-PAGE; Western blot

期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）

ISSN： 0308-8146

年卷期： 2022 年 385 卷

页码：

收录情况： SCI

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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