Abstract
Whole, unprocessed Nonpareil almonds were subjected to a variety of heat processing methods that included roasting (280, 300, and 320 °F for 20 and 30 min each; and 335 and 350 °F for 8, 10, and 12 min each), autoclaving (121 °C, 15 psi, for 5, 10, 15, 20, 25, and 30 min), blanching (100 °C for 1, 2, 3, 4, 5, and 10 min), and microwave heating (1, 2, and 3 min). Proteins were extracted from defatted almond flour in borate saline buffer, and immunoreactivity of the soluble proteins (normalized to 1 mg protein/mL for all samples) was determined using enzyme linked immunosorbent assay (ELISA). Antigenic stability of the almond major protein (amandin) in the heat-processed samples was determined by competitive inhibition ELISA using rabbit polyclonal antibodies raised against amandin. Processed samples were also assessed for heat stability of total antigenic proteins by sandwich ELISA using goat and rabbit polyclonal antibodies raised against unprocessed Nonpareil almond total protein extract. ELISA assays and Western blotting experiments that used both rabbit polyclonal antibodies and human IgE from pooled sera indicated antigenic stability of almond proteins when compared with that of the unprocessed counterpart.
| Original language | English (US) |
|---|---|
| Pages (from-to) | 3544-3548 |
| Number of pages | 5 |
| Journal | Journal of Agricultural and Food Chemistry |
| Volume | 50 |
| Issue number | 12 |
| DOIs | |
| State | Published - Jun 5 2002 |
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Keywords
- Almond
- Amandin
- Antigenicity
- ELISA
- Food allergy
- Processing
- Protein
ASJC Scopus subject areas
- Agricultural and Biological Sciences (miscellaneous)
- Food Science
- Chemistry (miscellaneous)
Cite this
Effects of roasting, blanching, autoclaving, and microwave heating on antigenicity of almond (Prunus dulcis L.) proteins. / Venkatachalam, M.; Teuber, Suzanne S; Roux, K. H.; Sathe, S. K.
In: Journal of Agricultural and Food Chemistry, Vol. 50, No. 12, 05.06.2002, p. 3544-3548.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Effects of roasting, blanching, autoclaving, and microwave heating on antigenicity of almond (Prunus dulcis L.) proteins
AU - Venkatachalam, M.
AU - Teuber, Suzanne S
AU - Roux, K. H.
AU - Sathe, S. K.
PY - 2002/6/5
Y1 - 2002/6/5
N2 - Whole, unprocessed Nonpareil almonds were subjected to a variety of heat processing methods that included roasting (280, 300, and 320 °F for 20 and 30 min each; and 335 and 350 °F for 8, 10, and 12 min each), autoclaving (121 °C, 15 psi, for 5, 10, 15, 20, 25, and 30 min), blanching (100 °C for 1, 2, 3, 4, 5, and 10 min), and microwave heating (1, 2, and 3 min). Proteins were extracted from defatted almond flour in borate saline buffer, and immunoreactivity of the soluble proteins (normalized to 1 mg protein/mL for all samples) was determined using enzyme linked immunosorbent assay (ELISA). Antigenic stability of the almond major protein (amandin) in the heat-processed samples was determined by competitive inhibition ELISA using rabbit polyclonal antibodies raised against amandin. Processed samples were also assessed for heat stability of total antigenic proteins by sandwich ELISA using goat and rabbit polyclonal antibodies raised against unprocessed Nonpareil almond total protein extract. ELISA assays and Western blotting experiments that used both rabbit polyclonal antibodies and human IgE from pooled sera indicated antigenic stability of almond proteins when compared with that of the unprocessed counterpart.
AB - Whole, unprocessed Nonpareil almonds were subjected to a variety of heat processing methods that included roasting (280, 300, and 320 °F for 20 and 30 min each; and 335 and 350 °F for 8, 10, and 12 min each), autoclaving (121 °C, 15 psi, for 5, 10, 15, 20, 25, and 30 min), blanching (100 °C for 1, 2, 3, 4, 5, and 10 min), and microwave heating (1, 2, and 3 min). Proteins were extracted from defatted almond flour in borate saline buffer, and immunoreactivity of the soluble proteins (normalized to 1 mg protein/mL for all samples) was determined using enzyme linked immunosorbent assay (ELISA). Antigenic stability of the almond major protein (amandin) in the heat-processed samples was determined by competitive inhibition ELISA using rabbit polyclonal antibodies raised against amandin. Processed samples were also assessed for heat stability of total antigenic proteins by sandwich ELISA using goat and rabbit polyclonal antibodies raised against unprocessed Nonpareil almond total protein extract. ELISA assays and Western blotting experiments that used both rabbit polyclonal antibodies and human IgE from pooled sera indicated antigenic stability of almond proteins when compared with that of the unprocessed counterpart.
KW - Almond
KW - Amandin
KW - Antigenicity
KW - ELISA
KW - Food allergy
KW - Processing
KW - Protein
UR - http://www.scopus.com/inward/record.url?scp=0037023969&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=0037023969&partnerID=8YFLogxK
U2 - 10.1021/jf020012z
DO - 10.1021/jf020012z
M3 - Article
C2 - 12033826
AN - SCOPUS:0037023969
VL - 50
SP - 3544
EP - 3548
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
SN - 0021-8561
IS - 12
ER -