Abstract
The experiment is to do some research about features of nuts protein across extraction of some nuts. Using physical method such as high temperature and high pressure and microwave ultrasound combined with protein enzymatic processing nuts, explore the best method of removing nuts allergenic protein. Through experiment study found, cashew, almond, walnut protein lead to allergic reaction in body, but after high temperature and high pressure, ultrasonic - joint of microwave extraction and after protease treatment can reduce the allergenic obviously. The ultr- microwave and enzymatic 90 ℃, 240 s, microwave power 700 W, 0.25% trypsin with 5 minutes can almost completely removing nuts allergen protein, is the best way to desensitization.
Publication Date
4-28-2015
First Page
140
Last Page
143
DOI
10.13652/j.issn.1003-5788.2015.02.030
Recommended Citation
Jing, ZHAO; Ailin, ZHANG; Xinyi, HE; and Jiantao, FAN
(2015)
"Study on removal allergen technology of physical method combining enzymatict of on nuts,"
Food and Machinery: Vol. 31:
Iss.
2, Article 30.
DOI: 10.13652/j.issn.1003-5788.2015.02.030
Available at:
https://www.ifoodmm.cn/journal/vol31/iss2/30
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