Abstract
Boiling and frying can alter the structure of peanut allergens and therefore change the IgE‐binding capacity of the Ara h 1. In this research, we aim to clarify the connections between structural changes and the allergenicity alteration, and recommend an effective thermal method to minimize the allergenicity of Ara h 1. Anion exchange chromatography was used to isolate Ara h 1 from non/heat‐treated peanuts. Ara h 1 in boiled peanuts has a relatively low hydrophobic index, reduced maximum emission wavelength in the fluorescence, less content of α‐helix, and the lowest IgE‐binding efficiency. On the contrary, Ara h 1 in fried peanuts present a much higher degeneration degree, a red shift in fluorescence, and a decrease in the content of α‐helix. These data indicate that boiling can reduce the allergenicity of Ara h 1, thus can be utilized in peanut processing from a security point of view.
Highlights
As one of the greatest food hypersensitivity, peanut allergy has raised people’s attention among the world
Thermal processing can induce the rise of surface hydrophobic index of proteins, because of the exposure of the inner hydrophobic residues (Sriket, Benjakul, Visessanguan, & Kijroongrojana, 2007)
It has been reported that the solubility of Ara h 1 decreased in fried peanuts, due to the aggregation effect of subunits and monomers of Ara h 1 (Beyer et al, 2001)
Summary
As one of the greatest food hypersensitivity, peanut allergy has raised people’s attention among the world. The prevalence of peanut allergy rises over the past 10 years (Chen, Welch, & Laubach, 2018; Shreffler et al, 2018). 0.3%–4.1% of children (aged 2–5 years old) were sensitive to peanut in European countries (Shreffler et al, 2018). Most patients cannot develop resistivity to peanut. Hypoallergenic derivatives which converted from allergens are utilized as vaccines to reduce anaphylaxis (Katherine Anagnostou, 2014; Wood et al., 2013), but the best protection for allergic patients still is avoiding any peanut intake (Burks et al, 2015; Hurlburt, McBride, Nesbit, Ruan, & Maleki, 2014). Crushed peanut are often used as additives to enhance the taste and smell of chocolates and cakes (Rao et al, 2016)
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