Quantitative and qualitative optimization of allergen extraction from peanut and selected tree nuts. Part 1. Screening of optimal extraction conditions using a D-optimal experimental design
作者： Lamia L’Hocine , Mélanie Pitre
DOI: 10.1016/J.FOODCHEM.2015.08.031
关键词:
摘要: A D-optimal design was constructed to optimize allergen extraction efficiency simultaneously from roasted, non-roasted, defatted, and non-defatted almond, hazelnut, peanut, pistachio flours using three non-denaturing aqueous (phosphate, borate, carbonate) buffers at various conditions of ionic strength, buffer-to-protein ratio, temperature, duration. Statistical analysis showed that roasting non-defatting significantly lowered protein recovery for all nuts. Increasing the temperature ratio during increased recovery, whereas increasing time had no significant impact. The impact on varied among Depending conditions, 19% 95% 31% 73% 17% 64% pistachio, 27% 88% hazelnut. modulation by buffer type strength immunoglobuline E binding profiles extracts evidenced, where high levels did not always correlate with immunoreactivity.
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