Effect of Different Thermal Processing Treatments on Allergenicity of Walnut Proteins

doi:10.7506/spkx1002-6630-201813015

Abstract

Abstract: In recent years, walnut allergy is commonly reported as tree nut allergy responsible for severe anaphylactic reactions. Different processing treatments can change the chemical and physical properties of walnut allergen proteins (Jug r 1), thereby affecting their allergenic properties. In this study, we evaluated the effect of different thermal treatments on the allergenic properties of walnuts. The antigenicity of walnuts subjected to different thermal treatments including wet heating, dry heating, high-pressure heating, and microwave heating was evaluated by immunoglobulin (Ig) E/IgG-immunoblot analysis. Our results showed both wet heating and high-pressure heating effectively reduced the content and antigenicity of walnut proteins and high-pressure heating was more effective (P < 0.05), while microwave heating had the opposite effect. These results can provide a scientific basis for developing hypoallergenic/no-allergic walnut products.

Key words: walnut proteins, thermal treatments, walnut allergen proteins (Jug r 1), allergenicity

CLC Number:

R155.56

JIANG Songsong, ZHAO Bo, HAN Shiwen, CHE Huilian. Effect of Different Thermal Processing Treatments on Allergenicity of Walnut Proteins[J]. FOOD SCIENCE, 2018, 39(13): 94-99.

[1]	LÜ Siyi, LU Qi, PAN Siyi. Stability and in Vitro Digestion of Pectin-Walnut Proteins Stabilized Emulsions Encapsulating Curcumin [J]. FOOD SCIENCE, 2021, 42(8): 1-9.
[2]	CAO Qiang, HU Wei, GAO Jinyan, CHEN Hongbing, TONG Ping. Interaction Mechanism of Ovalbumin with Resveratrol and Its Effect on Ovalbumin [J]. FOOD SCIENCE, 2021, 42(4): 31-37.
[3]	ZHOU Hongfei, WU Zhihua, ZHANG Ying, CHEN Hongbing. Effect of Roasting on the Potential Allergenicity of Peanut Allergen Ara h 1 Evaluated by Mass Spectrometry [J]. FOOD SCIENCE, 2021, 42(3): 1-6.
[4]	WANG Wujing, TONG Ping, CHEN Hongbing, GAO Jinyan. Effects of Interaction on the Structure and Potential Allergenicity of Ovalbumin and Lysozyme [J]. FOOD SCIENCE, 2020, 41(6): 16-24.
[5]	HU Zhihe, WANG Xingxuan, WANG Lijuan, WU Zijian, XUE Lu. Change in Cytokines and Th1/Th2 Cell Balance in Guinea Pigs Induced by Shrimp Products with Reduced Allergenicity [J]. FOOD SCIENCE, 2019, 40(9): 122-131.
[6]	MA Xiuli, HUANG Wensheng, ZHANG Jiukai, HAN Jianxun, GE Yiqiang, CHEN Ying. Recent Progress in Molecular Characterization and Detection of Sesame Allergens [J]. FOOD SCIENCE, 2019, 40(7): 342-351.
[7]	SHI Yunfeng, ZHANG Tong, CHEN Qin. Prokaryotic Expression of Peanut Allergen Ara h 1 and Its Allergenicity [J]. FOOD SCIENCE, 2019, 40(6): 121-127.
[8]	ZHANG Chi, LI Chunyi, WANG Qiming, TANG Yuwan, ZHAO Jichun, LI Fuhua, MING Jian. Interaction between Plant Polyphenols and Peanut Allergenic Proteins and Mechanism for Allergenicity Reduction: A Review [J]. FOOD SCIENCE, 2019, 40(23): 313-318.
[9]	HU Zhihe, WANG Lijuan, XUE Lu, LIU Ping, JIA Ying, LU Dingqiang. Allergenicity Reduction of Shrimp Tropomyosin by High Hydrostatic Pressure Treatment Combined with Enzymatic Hydrolysis and Its Linear Epitope Residues [J]. FOOD SCIENCE, 2019, 40(21): 107-114.
[10]	WANG Lijuan, HU Zhihe, WANG Xingxuan, LI Zhiqing, LUO Mengjuan, PAN Zimeng, YANG Yujuan, LIU Lifeng, LIU Li. WANG Lijuan, HU Zhihe, WANG Xingxuan, LI Zhiqing, LUO Mengjuan, PAN Zimeng, YANG Yujuan, LIU Lifeng, LIU Li [J]. FOOD SCIENCE, 2019, 40(20): 299-304.
[11]	JIANG Meiyun, TANG Shuo, WANG Ting, LAI Chenhuan, FAN Yimin, YONG Qiang. Degradation of Pectic Polysaccharide by Hydrothermal Treatment and Antioxidant Activity in Vitro of the Resulting Products [J]. FOOD SCIENCE, 2019, 40(12): 253-259.
[12]	WANG Xingxuan, HU Zhihe*, LIU Lanyu, WANG Lijuan, XUE Lu, WU Zijian. Combination of Protein Solubilization and Denaturation under High Hydrostatic Pressure to Reduce the Allergenicity of Shelled Shrimp [J]. FOOD SCIENCE, 2018, 39(5): 113-120.
[13]	CHANG Xuejiao, LI Kun, ZHANG Ying, CHEN Hongbing, WU Zhihua. Effect of Sun-Drying on Potential Allergenicity of Peanut Allergens [J]. FOOD SCIENCE, 2018, 39(3): 49-54.
[14]	JIANG Lianzhou, XUN Chongrong, QI Yuman, WU Changling, Просеков Александр Юрьевич, FAN Zhijun, XU Zhenguo, LI Yang, WANG Zhongjiang, XIE Fengying. Optimization of Ultra High Pressure (UHP)-Assisted Restriction Enzyme Hydrolysis Treatment for Reduced Allergenicity of Soybean Milk Powder [J]. FOOD SCIENCE, 2018, 39(24): 268-275.
[15]	DENG Han, ZU Qinqin, ZHU Jierui, YANG Anshu, CHEN Hongbing. Effect of Ultrasonic Treatment on the Potential Allergenicity of Soybean 7S Globulin [J]. FOOD SCIENCE, 2017, 38(5): 32-37.

Effect of Different Thermal Processing Treatments on Allergenicity of Walnut Proteins

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments