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ARS Home » Southeast Area » New Orleans, Louisiana » Southern Regional Research Center » Food Processing and Sensory Quality Research » Research » Publications at this Location » Publication #392530

Research Project: Reducing the Development and Severity of Allergy to Peanuts and Tree Nuts

Location: Food Processing and Sensory Quality Research

Title: Effect of high-moisture extrusion and addition of transglutaminase on major peanut allergens content extracted by three step sequential method

Author
item FAISAL, SHAH - CHINESE ACADEMY OF AGRICULTURAL SCIENCES
item ZHANG, JINCHUANG - CHINESE ACADEMY OF AGRICULTURAL SCIENCES
item MENG, SHI - CHINESE ACADEMY OF AGRICULTURAL SCIENCES
item SHI, AIMIN - CHINESE ACADEMY OF AGRICULTURAL SCIENCES
item LI, LIU - CHINESE ACADEMY OF AGRICULTURAL SCIENCES
item WANG, QUING - CHINESE ACADEMY OF AGRICULTURAL SCIENCES
item Maleki, Soheila
item ADHIKARI, BENU - UNIVERSITY OF MELBOURNE

Submitted to: Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 2/24/2022
Publication Date: 2/25/2022
Citation: Faisal, S., Zhang, J., Meng, S., Shi, A., Li, L., Wang, Q., Maleki, S.J., Adhikari, B. 2022. Effect of high-moisture extrusion and addition of transglutaminase on major peanut allergens content extracted by three step sequential method. Food Chemistry. 385:132569. https://doi.org/10.1016/j.foodchem.2022.132569.
DOI: https://doi.org/10.1016/j.foodchem.2022.132569

Interpretive Summary: This study was aimed to investigate the effect of high-moisture extrusion (HME) processing with or without an enzyme, transglutaminase (TG), on major peanut allergen content and their extractability. The 3-stage sequential protein extraction was used to extract and analyze most of the proteins from processed extrudates. Following 3 stages sequential extraction improved protein extracts recovery significantly; 5.56 to 18.75 mg/100 mg in extrudates without TG, and 4.59 to 20.82 mg/100 mg in extrudates with 0.3% TG. The result demonstrated that the major allergen content intensities were reduced by 91% (Ara h 1), 61% (Ara h 2), 60% (Ara h 6), and 55% (Ara h 3) respectively. All the major allergenic proteins were almost diminished while analyzing water-soluble proteins from extrudates, and recovered to some extent during analyzing non-soluble 2nd (SDS-soluble) and 3rd stage (SDS+DTT-soluble) extracts. Furthermore, the addition of TG to HME leads to a slightly lower reduction in major allergens content. During the 3 different processing zones (unit), the significant reduction in allergenic proteins took place from the mixing zone as an effect of heat and ingredients, while the most significant effect was observed in the melting zone, then subsequently in the die zone as a combined effect of heat, pressure, and shear. The significant alteration in secondary and tertiary structures of the allergic proteins as a result of cross-linking and smearing leads to such reduction.

Technical Abstract: This study was aimed to investigate the effect of high-moisture extrusion (HME) processing with or without transglutaminase (TG) on major peanut allergens content and their extractability. The 3-stage sequential protein extraction was used to extract and analyze most of the proteins from processed extrudates comprehensively. Following 3 stages sequential extraction improved protein extracts recovery significantly; 5.56 to 18.75 mg/100 mg in extrudates without TG, and 4.59 to 20.82 mg/100 mg in extrudates with 0.3% TG. The result demonstrated that the major allergen content intensities were reduced by 91% (Ara h 1), 61% (Ara h 2), 60% (Ara h 6), and 55% (Ara h 3) respectively. All the major allergenic proteins were almost diminished while analyzing water-soluble proteins from extrudates, while it got recovered up to some extent during analyzing non-soluble 2nd (SDS-soluble) and 3rd stage (SDS+DTT-soluble) extracts. Furthermore, the addition of TG to HME leads to a slightly lower reduction in major allergens content. During different processing zone (unit), the significant reduction in allergenic proteins take place from the mixing zone as an effect of heat and ingredients, while the most significant effect was observed in the melting zone, then subsequently in the die zone as a combined effect of heat, pressure, and shear. The significant alteration in secondary and tertiary structures as a result of crosslinking and smearing leads to such reduction.