Erlian Shu

Peanut-induced allergic reactions are characterized by rapid onset, high morbidity, and mortality. The current stage to reduce the allergenicity of peanut protein involves various processing methods, including ultrasonication, which is widely used in food processing to disrupt protein structure. In this study, peanut crude protein was treated with ultrasonication and fed to mice. Results showed a significant reduction and alleviated tissue damage in the intestine, lung, and spleen.

Abstract : This article aims to analyze the effects of enzyme treatment concentration, temperature, and time on peanut protein so as to obtain an optimal enzymatic hydrolysis condition for flavorzyme (Fla) and alkaline protease (Alk). The results were as follows: enzymatic hydrolysis temperature 60 °C and 55 °C, enzyme concentration 10% and 4%, enzymatic hydrolysis time 80 min and 60 min, and double enzyme hydrolysis ratio 2% Fla + 5% Alk, respectively.