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Effect of High Hydrostatic Pressure (HHP) Processing on Immunoreactivity and Spatial Structure of Peanut Major Allergen Ara h 1

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Abstract

Ara h 1 is recognized as a major peanut allergen. The effects of high hydrostatic pressure (HHP) on the immunoreactivity and structure of Ara h 1 were investigated in this study. The immunoreactivity of Ara h 1 was considerably reduced (P < 0.01) after HHP treatment (≥ 400 MPa) with the increase of pressure holding time. The maximum reduction of 74.32% was achieved at 600 MPa for 1200 s. The particle size and molecular weight of Ara h 1 increased, and the secondary/tertiary structure changed markedly. The decrease of the immunoreactivity of Ara h 1 was mainly due to the changes in conformation (especially the tertiary structure) and the formation of new multimers, resulting in the inactivation of immunoreactive sites. Results indicate that HHP technology has the potential to be applied to the preparation of hypoallergenic peanut products.

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Funding

This work was financially supported by the National Key Research and Development Plan of China (2016YFD0400205).

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Authors and Affiliations

  1. Department of Chemical and Biochemical Engineering, College of Chemistry and Chemical Engineering, Xiamen University, Xiamen, 361005, People’s Republic of China

    Di Pan, Biling Tang, Huipeng Liu, Zhenglong Li, Rongrong Ma, Yajuan Peng, Xuee Wu, Liming Che, Ning He, Xueping Ling & Yuanpeng Wang

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  1. Di Pan
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Correspondence to Xueping Ling or Yuanpeng Wang.

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Di Pan and Biling Tang contributed equally to this work.

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Pan, D., Tang, B., Liu, H. et al. Effect of High Hydrostatic Pressure (HHP) Processing on Immunoreactivity and Spatial Structure of Peanut Major Allergen Ara h 1. Food Bioprocess Technol 13, 132–144 (2020). https://doi.org/10.1007/s11947-019-02382-z

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