Impact of γ-irradiation and thermal processing on the antigenicity of almond, cashew nut and walnut proteins

Mengna Su, Mahesh Venkatachalam, Suzanne S Teuber, Kenneth H. Roux, Shridhar K. Sathe

Research output: Contribution to journalArticle

80 Scopus citations

Abstract

Whole unprocessed almonds, cashew nuts and walnuts were each subjected to γ-irradiation (1, 5, 10 and 25 kGy) followed by heat processing including autoclaving (121°C, 15 psi for 15 and 30 min), dry roasting (138 and 160°C for 30 min each, 168 and 177°C for 12 min each), blanching (100°C for 5 and 10 min), oil roasting (191°C, 1 min) and microwave heating (500 W for 1 and 3 min). Rabbit polyclonal antibodies were raised against each major protein isolated from defatted, but not subjected to γ-irradiation and/or any thermal processing, almond, cashew nut and walnut flours. Immunoreactivity of almond, cashew nut and walnut proteins soluble in borate saline buffer, normalised to 1 mg protein ml-1 for all samples, was determined by inhibition enzyme-linked immunosorbent assay (ELISA) and Western blotting. ELISAs and Western blotting experiments indicated that almond, cashew nut and walnut proteins exposed to γ-irradiation alone or followed by various thermal treatments remained antigenically stable.

Original languageEnglish (US)
Pages (from-to)1119-1125
Number of pages7
JournalJournal of the Science of Food and Agriculture
Volume84
Issue number10
DOIs
StatePublished - Aug 15 2004

Keywords

  • γ-irradiation
  • Almond
  • Antigenicity
  • Cashew nut
  • ELISA
  • Food allergy
  • Processing
  • Protein
  • Walnut

ASJC Scopus subject areas

  • Agricultural and Biological Sciences (miscellaneous)
  • Food Science
  • Chemistry (miscellaneous)

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