Oxidative Stability of Protease Treated Peanut with Reduced Allergenicity
Oxidative stability and allergenicity are two major concerns of peanuts. This study evaluated the impact of protease treatment of peanuts on its oxidative stability during storage. The raw and dry-roasted peanut kernels were hydrolyzed with Alcalase solution at pH 7.5 for 3 h. The contents of Ara h...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-06-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/6/762 |
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| author | Jianmei Yu Ivy N. Smith Nadia Idris Nicole Gregory Nona Mikiashvili |
| author_facet | Jianmei Yu Ivy N. Smith Nadia Idris Nicole Gregory Nona Mikiashvili |
| author_sort | Jianmei Yu |
| collection | DOAJ |
| description | Oxidative stability and allergenicity are two major concerns of peanuts. This study evaluated the impact of protease treatment of peanuts on its oxidative stability during storage. The raw and dry-roasted peanut kernels were hydrolyzed with Alcalase solution at pH 7.5 for 3 h. The contents of Ara h 1, Ara h 2, and Ara h 6 in peanuts were determined before and after enzyme treatment by a sandwich ELISA. After drying, the samples were packed in eight amber glass jars and stored at 37 °C for 1–8 weeks. Controls are untreated raw and dry-roasted peanuts packed and stored in the same way as their treated counterparts. Samples were taken biweekly to determine peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) as indicators of oxidation (<i>n</i> = 3), and to determine antioxidant activity. Alcalase treatment reduced intact major allergens Ara h 1, Ara h 2, and Ara h 6 by 100%, 99.8%, and 85%, respectively. The PVs of Alcalase-treated raw and roasted peanuts was lower than those of untreated (<i>p <</i> 0.05) over the 8-week storage. The TBARS of Alcalase-treated raw peanuts were slightly higher than that of untreated (<i>p <</i> 0.05), but the TBARS of Alcalase-treated dry-roasted peanuts were slightly but significantly lower than that of untreated (<i>p <</i> 0.05). The protease treatment increased the antioxidant activities including reducing power, DPPH free radical scavenging capacity, and metal chelating capacity of peanuts. |
| first_indexed | 2024-03-10T19:16:14Z |
| format | Article |
| id | doaj.art-a801b21f102a44449322b8984bb5dc1d |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T19:16:14Z |
| publishDate | 2020-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-a801b21f102a44449322b8984bb5dc1d2023-11-20T03:23:02ZengMDPI AGFoods2304-81582020-06-019676210.3390/foods9060762Oxidative Stability of Protease Treated Peanut with Reduced AllergenicityJianmei Yu0Ivy N. Smith1Nadia Idris2Nicole Gregory3Nona Mikiashvili4Department of Family and Consumer Sciences, North Carolina Agricultural and Technical State University, 1601 East Market Street, Greensboro, NC 27411, USADepartment of Family and Consumer Sciences, North Carolina Agricultural and Technical State University, 1601 East Market Street, Greensboro, NC 27411, USADepartment of Family and Consumer Sciences, North Carolina Agricultural and Technical State University, 1601 East Market Street, Greensboro, NC 27411, USADepartment of Family and Consumer Sciences, North Carolina Agricultural and Technical State University, 1601 East Market Street, Greensboro, NC 27411, USADepartment of Family and Consumer Sciences, North Carolina Agricultural and Technical State University, 1601 East Market Street, Greensboro, NC 27411, USAOxidative stability and allergenicity are two major concerns of peanuts. This study evaluated the impact of protease treatment of peanuts on its oxidative stability during storage. The raw and dry-roasted peanut kernels were hydrolyzed with Alcalase solution at pH 7.5 for 3 h. The contents of Ara h 1, Ara h 2, and Ara h 6 in peanuts were determined before and after enzyme treatment by a sandwich ELISA. After drying, the samples were packed in eight amber glass jars and stored at 37 °C for 1–8 weeks. Controls are untreated raw and dry-roasted peanuts packed and stored in the same way as their treated counterparts. Samples were taken biweekly to determine peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) as indicators of oxidation (<i>n</i> = 3), and to determine antioxidant activity. Alcalase treatment reduced intact major allergens Ara h 1, Ara h 2, and Ara h 6 by 100%, 99.8%, and 85%, respectively. The PVs of Alcalase-treated raw and roasted peanuts was lower than those of untreated (<i>p <</i> 0.05) over the 8-week storage. The TBARS of Alcalase-treated raw peanuts were slightly higher than that of untreated (<i>p <</i> 0.05), but the TBARS of Alcalase-treated dry-roasted peanuts were slightly but significantly lower than that of untreated (<i>p <</i> 0.05). The protease treatment increased the antioxidant activities including reducing power, DPPH free radical scavenging capacity, and metal chelating capacity of peanuts.https://www.mdpi.com/2304-8158/9/6/762peanutsprotease treatmentallergenicityoxidationantioxidant activity |
| spellingShingle | Jianmei Yu Ivy N. Smith Nadia Idris Nicole Gregory Nona Mikiashvili Oxidative Stability of Protease Treated Peanut with Reduced Allergenicity Foods peanuts protease treatment allergenicity oxidation antioxidant activity |
| title | Oxidative Stability of Protease Treated Peanut with Reduced Allergenicity |
| title_full | Oxidative Stability of Protease Treated Peanut with Reduced Allergenicity |
| title_fullStr | Oxidative Stability of Protease Treated Peanut with Reduced Allergenicity |
| title_full_unstemmed | Oxidative Stability of Protease Treated Peanut with Reduced Allergenicity |
| title_short | Oxidative Stability of Protease Treated Peanut with Reduced Allergenicity |
| title_sort | oxidative stability of protease treated peanut with reduced allergenicity |
| topic | peanuts protease treatment allergenicity oxidation antioxidant activity |
| url | https://www.mdpi.com/2304-8158/9/6/762 |
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