2026-06-27T23:16:26Zhttps://docta.ucm.es/rest/oai/request

oai:docta.ucm.es:20.500.14352/61812025-01-14T01:03:50Zcom_20.500.14352_14col_20.500.14352_15

00925njm 22002777a 4500 dc Cuadrado Hoyos, Carmen author Sanchiz, África author Vicente, Fátima author Ballesteros Redondo, María Isabel author Linacero De La Fuente, M. Rosario author 2020 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. 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 1420-3049 10.3390/molecules25040954 https://hdl.handle.net/20.500.14352/6181 1420-3049 https://doi.org/10.3390/molecules25040954 Changes induced by pressure processing on immunoreactive proteins of tree nuts