FOOD SCIENCE ›› 2006, Vol. 27 ›› Issue (12): 784-788.

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The Changes of Peanut Allergens during Processing

HU Chun-qiu,GAO Jin-yan,CHEN Hong-bing   

  1. 1.Key Laboratory of Food Science, Ministry of Education, Nanchang University, Nanchang 330047, China; 2.Department of Food Science , Nanchang University, Nanchang 330047, China; 3.Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China
  • Online:2006-12-15 Published:2011-11-23

Abstract: The average character of peanut allergen(Ara h1, Ara h2, Ara h3, Ara h4) and the IgE binding sites which on these allergens were simply introduced. The impact of processing including heating (roasting, curing, boiling, frying) enzymatic hydrolysis, grinding ,germinating and squeezing on peanut allergens were reviewed in detail. All of these informations are useful for producing non-allergenic or hypoallergenic peanut products.

Key words: peanut, allergen, processing