RT Journal Article
T1 Changes induced by pressure processing on immunoreactive proteins of tree nuts
A1 Cuadrado Hoyos, Carmen
A1 Sanchiz, África
A1 Vicente, Fátima
A1 Ballesteros Redondo, María Isabel
A1 Linacero De La Fuente, M. Rosario
AB Tree nuts confer many health benefits due to their high content of vitamins and antioxidants, and they are increasingly consumed in the last few years. Food processing is an important industrial tool to modify allergenic properties of foods, in addition to ensuring safety and enhancing organoleptic characteristics. The effect of high pressure, without and with heating, on SDS-PAGE and immunodetection profile of potential allergenic proteins (anti-11S, anti-2S and anti-LTP) of pistachio, cashew, peanut, hazelnut, almond, and chestnut was investigated. Processing based on heat and/or pressure and ultra-high pressure (HHP, 300–600 MPa) without heating was applied. After treating the six tree nuts with pressure combined with heat, a progressive diminution of proteins with potential allergenic properties was observed. Moreover, some tree nuts proteins (pistachio, cashew, and peanut) seemed to be more resistant to technological processing than others (hazelnut and chestnut). High pressure combined with heating processing markedly reduce tree nut allergenic potential as the pressure and treatment time increases. HHP do not alter hazelnut and almond immunoreactivity.
PB MDPI
SN 1420-3049
YR 2020
FD 2020
LK https://hdl.handle.net/20.500.14352/6181
UL https://hdl.handle.net/20.500.14352/6181
LA eng
NO Cuadrado, C.; Sanchiz, A.; Vicente, F.; Ballesteros, I.; Linacero, R. Changes Induced by Pressure Processing on Immunoreactive Proteins of Tree Nuts. Molecules 2020, 25, 954. https://doi.org/10.3390/molecules25040954
NO Ministerio de Ciencia e Innovación (España)
DS Docta Complutense
RD 8 abr 2025