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Article

Changes Induced by Pressure Processing on Immunoreactive Proteins of Tree Nuts

1
Departamento de Tecnología de Alimentos, SGIT-INIA, Ctra. La Coruña Km. 7.5, 28040 Madrid, Spain
2
Facultad de Ingeniería y Ciencias Aplicadas, Grupo de Investigación en Biotecnología Aplicada a Biomedicina (BIOMED), Universidad de Las Américas, 72819 Quito, Ecuador
3
Departamento de Genética, Fisiología y Microbiología Facultad de Biología, Universidad Complutense de Madrid, 28040 Madrid, Spain
*
Author to whom correspondence should be addressed.
Academic Editor: Maksymilian Chruszcz
Molecules 2020, 25(4), 954; https://doi.org/10.3390/molecules25040954
Received: 29 January 2020 / Revised: 18 February 2020 / Accepted: 20 February 2020 / Published: 20 February 2020
(This article belongs to the Special Issue Opportunities and Challenges in High Pressure Processing of Foods)
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. View Full-Text
Keywords: pistachio; cashew; peanut; hazelnut; almond; chestnut; allergens; pressure processing; thermal processing pistachio; cashew; peanut; hazelnut; almond; chestnut; allergens; pressure processing; thermal processing
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MDPI and ACS Style

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

AMA Style

Cuadrado C, Sanchiz A, Vicente F, Ballesteros I, Linacero R. Changes Induced by Pressure Processing on Immunoreactive Proteins of Tree Nuts. Molecules. 2020; 25(4):954. https://doi.org/10.3390/molecules25040954

Chicago/Turabian Style

Cuadrado, Carmen, Africa Sanchiz, Fatima Vicente, Isabel Ballesteros, and Rosario Linacero. 2020. "Changes Induced by Pressure Processing on Immunoreactive Proteins of Tree Nuts" Molecules 25, no. 4: 954. https://doi.org/10.3390/molecules25040954

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