Effect of hot air and infrared roasting on hazelnut allergenicity

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

Risultato della ricerca: Contributo su rivistaArticolo in rivistapeer review

Abstract

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.

Lingua originaleInglese
Numero di articolo128174
RivistaFood Chemistry
Volume342
DOI
Stato di pubblicazionePubblicato - 16 apr 2021

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