Effect of hot air and infrared roasting on hazelnut allergenicity
| Autor: | Cristina Lamberti, Stefano Nebbia, Sara Antoniazzi, G Monti, Raffaella Balestrini, Laura Cavallarin, Antonella Faccio, Emilio Marengo, Denis Smorgon, Marcello Manfredi, Simona Cirrincione, Maria Gabriella Giuffrida |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
2019-20 coronavirus outbreak
Hot Temperature Coronavirus disease 2019 (COVID-19) Infrared Rays Severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) Protein profile 01 natural sciences Analytical Chemistry 0404 agricultural biotechnology Corylus Tandem Mass Spectrometry Humans Food science Cooking Child Hazelnut Chromatography High Pressure Liquid Roasting Plant Proteins Chemistry Protein Stability 010401 analytical chemistry food and beverages Proteins 04 agricultural and veterinary sciences General Medicine Compartmentalization (fire protection) Immunoglobulin E Allergens 040401 food science 0104 chemical sciences respiratory tract diseases Cell wall organization hazelnut allergens Protein solubility Corylus avellana Food Hypersensitivity Food Science |
| Zdroj: | Food chemistry 342 (2021). doi:10.1016/j.foodchem.2020.128174 info:cnr-pdr/source/autori:Lamberti, Cristina; Nebbia, Stefano; Antoniazzi, Sara; Cirrincione, Simona; Marengo, Emilio; Manfredi, Marcello; Smorgon, Denis; Monti, Giovanna; Faccio, Antonella; Giuffrida, Maria Gabriella; Balestrini, Raffaella; Cavallarin, Laura/titolo:Effect of hot air and infrared roasting on hazelnut allergenicity/doi:10.1016%2Fj.foodchem.2020.128174/rivista:Food chemistry/anno:2021/pagina_da:/pagina_a:/intervallo_pagine:/volume:342 Food chemistry 342 (2020). info:cnr-pdr/source/autori:Cristina Lamberti, Stefano Nebbia, Sara Antoniazzi, Simona Cirrincione, Emilio Marengo, Marcello Manfredi, Denis Smorgon, Giovanna Monti, Antonella Faccio, Maria Gabriella Giuffrida, Raffaella Balestrini, Laura Cavallarin/titolo:Effect of hot air and infrared roasting on hazelnut allergenicity/doi:/rivista:Food chemistry/anno:2020/pagina_da:/pagina_a:/intervallo_pagine:/volume:342 |
| DOI: | 10.1016/j.foodchem.2020.128174 |
| Popis: | Roasting is known to affect the protein profile and allergenicity of hazelnuts (Corylus avellana cv TGL). The aim of the study was to investigate whether roasting techniques based on different heat transfer methods (hot air and infrared), differently affect the protein solubility and the IgE-binding capacities of both the soluble and insoluble hazelnut protein fractions. The immune-reactivity of the Cor a 9, Cor a 11 and Cor a 14 allergens resulted to be stable after roasting at 140 °C, for both types of treatment, while roasting at 170 °C caused a reduction in IgE-binding, which was particularly noticeable after infrared processing, that led to an almost complete disappearance of allergenicity. Microscopical analyses showed that roasting caused cytoplasmic network disruption, with a loss of lipid compartmentalization, as well as an alteration of the structure of the protein bodies and of the cell wall organization. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|