Amino acid composition, antinutrients and allergens in the peanut protein fraction obtained by an aqueous enzymatic process

被引：50

作者：

Latif, S. ^{[1
]}

Pfannstiel, J. ^{[2
]}

Makkar, H. P. S. ^{[1
]}

Becker, K. ^{[1
]}

机构：

[1] Univ Hohenheim, Inst Anim Prod Trop & Subtrop 480, D-70593 Stuttgart, Germany

[2] Univ Hohenheim, Life Sci Ctr, Core Facil, D-70593 Stuttgart, Germany

来源：

FOOD CHEMISTRY | 2013年 / 136卷 / 01期

关键词：

Enzyme-assisted aqueous extraction; Peanut; Allergens; Peptides; MALDI-TOF/MS; Nano-LC-ESI-MS/MS; TRYPSIN-INHIBITOR; FOOD; PHYTATE;

D O I：

10.1016/j.foodchem.2012.07.120

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Enzyme-assisted aqueous extraction (EAE) of peanut kernel was used to extract oil and protein. The aqueous fraction (AF) obtained by EAE had a better essential amino acid profile than the residues obtained by solvent extraction (Rs) and cold pressing (Rc). No major difference in the trypsin inhibitor activity among AF, Rs and Rc was observed; however, the trypsin inhibitor activity was drastically reduced in the residue obtained after EAE. AF was subjected to MALDI-TOF/MS, revealing it to be rich in peptides (107) with molecular masses from m/z 700 to 2369 Da. AF had an extremely low phytate content and was rich in peptides, which could be used as a food supplement. ESI-MS/MS data were used for the identification of major peanut allergens, viz., Ara h1, h3, h6-8. Their allergenic potential needs to be established. (C) 2012 Elsevier Ltd. All rights reserved.

引用

页码：213 / 217

页数：5

共 21 条

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