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Open AccessArticle

Oxidative Stability of Protease Treated Peanut with Reduced Allergenicity

Department of Family and Consumer Sciences, North Carolina Agricultural and Technical State University, 1601 East Market Street, Greensboro, NC 27411, USA
Author to whom correspondence should be addressed.
Foods 2020, 9(6), 762;
Received: 24 April 2020 / Revised: 6 June 2020 / Accepted: 8 June 2020 / Published: 10 June 2020
(This article belongs to the Special Issue Advances in the Approach Food Allergy)
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 (n = 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 (p < 0.05) over the 8-week storage. The TBARS of Alcalase-treated raw peanuts were slightly higher than that of untreated (p < 0.05), but the TBARS of Alcalase-treated dry-roasted peanuts were slightly but significantly lower than that of untreated (p < 0.05). The protease treatment increased the antioxidant activities including reducing power, DPPH free radical scavenging capacity, and metal chelating capacity of peanuts. View Full-Text
Keywords: peanuts; protease treatment; allergenicity; oxidation; antioxidant activity peanuts; protease treatment; allergenicity; oxidation; antioxidant activity
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MDPI and ACS Style

Yu, J.; Smith, I.N.; Idris, N.; Gregory, N.; Mikiashvili, N. Oxidative Stability of Protease Treated Peanut with Reduced Allergenicity. Foods 2020, 9, 762.

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