Enzymatic treatment of peanut kernels to reduce allergen levels

Food Chemistry

Volumn 127, Issue 3, 2011, Pages 1014-1022

  Yu, Jianmei ^a   Ahmedna, Mohamed ^b   Goktepe, Ipek ^a   Cheng, Hsiaopo ^c   Maleki, Soheila ^c  

^a NORTH CAROLINA A AND T STATE UNIVERSITY   (United States)

^b North Carolina Research Campus   (United States)

^c AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

Ara h 1; Ara h 2; Blanching; Enzymatic degradation; Peanut allergens; Roasting

Indexed keywords

ARA H 1; ARA H 2; ENZYMATIC DEGRADATION; PEANUT ALLERGENS; ROASTING;

ANTIGENS; BLANCHING; DEGRADATION; ENZYMES; OPTIMIZATION; SOLUBILITY;

CALCINATION;

CHYMOTRYPSIN; FOOD ALLERGEN; TRYPSIN;

ARTICLE; CONTROLLED STUDY; ENZYME LINKED IMMUNOSORBENT ASSAY; ENZYME THERAPY; NONHUMAN; NUT KERNEL; PEANUT; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN DETERMINATION; PROTEIN FUNCTION; WESTERN BLOTTING;

ARA; ARACHIS HYPOGAEA;

EID: 79952537095     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.01.074     Document Type: Article

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