Progress in Research on Peanut Allergens and Effect of Processing on Their Structure

doi:10.7506/spkx1002-6630-201309063

Abstract

Abstract:

Peanut allergy has become a major public health concern worldwide and has been intensively researched recently.
Understanding the structure of peanut allergens can provide the basis for attenuating its allergy during processing. A variety
of approaches have been proposed to reduce or even eliminate the allergenicity of allergenic proteins in peanuts, especially
for Ara h 1, Ara h 2 and Ara h 6, and Ara h 3/4 as abundant, highly allergenic proteins that have attracted increasing concern.
This paper focuses on the recent progress in research on the structure of peanut allergens and the structural changes brought
about during processing. All of these efforts will provide more knowledge for producing peanuts products with low or no
allergenicity, and adding more choices for consumers with food allergy while effectively reducing food safety risks.

Key words: peanut allergen, Ara h 1, Ara h 2, Ara h 6, Ara h 3/4

CLC Number:

TS207.3

HAN Yuan-long1,2，WU Zhi-hua1,*，LI Pu1，LI Xi-ying3，CHEN Hong-bing1. Progress in Research on Peanut Allergens and Effect of Processing on Their Structure[J]. FOOD SCIENCE, 2013, 34(9): 310-315.

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