Abstract：
:Enzymatic processing could reduce the allergenicity of peanut proteins while may lose the functional properties. Transglutaminase (TGase) is an enzyme for improving the functional properties of proteins/hydrolysates. No studies have been conducted on peanut hydrolysates that are crosslinked with TGase. In this study, allergenicity and functional properties of peanut protein hydrolysate cross-linked by TGase were tested. Papain, ficin and bromelain were selected out of eight food-grade enzymes for the kinetic analysis of peanut protein hydrolysis that lead to high reduction rate (K) of the IgE-binding property. Peanuts hydrolyzed by the three selected enzymes (200 AzU/g) were used for IgE binding, TGase-crosslinking and functional property characterization. After hydrolysis, the IgE-binding properties of the peanut soluble extracts were decreased (by 85%-95%); and functional properties were also decreased as compared to intact peanut protein extracts. The TGase crosslinked hydrolysates had similar IgE-binding properties to the un-crosslinked hydrolysates, but with higher functional properties.
journal_name
Food Chemjournal_title
Food chemistryauthors
Meng S,Tan Y,Chang S,Li J,Maleki S,Puppala Ndoi
10.1016/j.foodchem.2019.125186subject
Has Abstractpub_date
2020-01-01 00:00:00pages
125186eissn
0308-8146issn
1873-7072pii
S0308-8146(19)31292-0journal_volume
302pub_type
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