Abstract
Objective: This study aimed to develop a kind of fermented hypoallergenic peanut milk with lactic acid bacteria. Methods: The crude protein content and Ara h 1 concentration in different peanut varieties were determined by the kit, and the peanut varieties with the lowest Ara h 1 content were selected to make fermented milk. Response surface method was used to optimize the preparation process of fermented peanut milk with the maximum reduction of sensitizing protein Ara h 1 content with different inoculation amount, inoculation species, fermentation time and sugar addition amount as factors. The compound fermented peanut milk with probiotics was prepared, and the taste, histological state and flavor of the product were evaluated. Results: When inoculated with 4% bacteria, inoculated with Streptococcus thermophilus and Lactobacillus bulgaricus, fermented for 4 h, and added with 6% sugar, the main allergen Ara h 1 in fermented peanut milk was reduced by 70% to 48 μg/g, and the average score of sensory evaluation was 80 points. Conclusion: Through process optimization, a compound probiotic fermented peanut product with low content of sensitizing protein Ara h 1, good curd effect and pleasant taste was obtained.
Publication Date
10-20-2023
First Page
180
Last Page
185,194
DOI
10.13652/j.spjx.1003.5788.2022.80724
Recommended Citation
Chang, SUN; Chen-yu, LU; Tie-zhu, LI; Ji-mei, HU; and Wei, HUANG
(2023)
"Optimization of preparation process of fermented peanut milk complexed with hypoallergenic protein Ara h 1 and probiotics,"
Food and Machinery: Vol. 39:
Iss.
6, Article 28.
DOI: 10.13652/j.spjx.1003.5788.2022.80724
Available at:
https://www.ifoodmm.cn/journal/vol39/iss6/28
References
[1] 张雅君, 张浩, 杨选, 等. 花生主要致敏物质及其脱敏方法研究进展[J]. 食品科学, 2014, 35（17）: 312-318.
ZHANG Y J, ZHANG H, YANG X, et al. Recent advances in research on main peanut allergens and desensitization methods[J]. Food Science, 2014, 35（17）: 312-318.
[2] CABANOS C, URABE H, TANDANG-SILVAS M R, et al. Crystal structure of the major peanut allergen Ara h 1[J]. Molecular Immunology, 2011, 49（1/2）: 115-123.
[3] CABANILLAS B, MALEKI S J, RODRIGUEZ J, et al. Heat and pressure teraments effects on peanut allergenicity[J]. Food Chemistry, 2012, 132（1）: 360-366.
[4] Agricultural Communications and Technology Unit at North Carolina Agricultural and Technical State University. New process removes allergy proteins from peanuts[J]. Research, 2005, 2: 3.
[5] PI X W, FU G M, YANG Y L, et al. Changes in IgE binding capacity, structure, physicochemical properties of peanuts through fermentation with Bacillus natto and Lactobacillus plantarum along with autoclave pretreatment[J]. Food Chemistry, 2022, 392: 133208.
[6] BLANC F, VISSERS Y M, ADEL-PATIENTd K, et al. Bioling peanut Ara h 1 results in the formation of aggregates with reduced allergenicity[J]. Molecular Nutrition & Food Reserch, 2011, 55（12）: 1 887-1 894.
[7] YAHIA S H, MACHNES-MAAYAN D, FRIZINSKY S F, et al. Oral immunotherapy for children with a high-threshold peanut allergy Author links open overlay panel[J]. Annals of Allergy, Asthma & Immunology, 2022, 123（3）: 347-353.
[8] 潘迪. 超高压及其协同酶处理对花生致敏蛋白Ara h 1的免疫反应性及结构的影响研究[D]. 厦门: 厦门大学, 2019: 20-21.
PAN D. Effects of ultra-high pressure and its synergistic enzymatic treatment on theimmunoreactivity and structure of peanut allergenic protein Ara h 1[D]. Xiamen: Xiamen University, 2019: 20-21.
[9] 王耀, 陈曦, 武汉良, 等. 花生致敏蛋白Ara h 1双抗体夹心ELISA法的建立[J]. 食品与机械, 2020, 36（7）: 59-62, 113.
WANG Y, CHENG X, WU H L, et al. Establishment of double antibody sandwich ELISA for peanut allergenic protein Ara h 1[J]. Food & Machinery, 2020, 36（7）: 59-62, 113.
[10] YU J M, MILIASHVILI N. Effectiveness of different proteases in reducing allergen content and IgE binding of raw peanuts[J]. Food Chemistry, 2020, 307: 125565.
[11] 吴序栎, 肖杰, 刘志刚, 等. 花生主要过敏原Ara h 1的纯化[J]. 食品科学, 2011, 32（5）: 12-15.
WU X L, XIAO J, LIU Z G, et al. Purification of peanut allergen Ara h 1[J]. Food Science, 2011, 32（5）: 12-15.
[12] POMES A, HELM R M, BANNON G A, et al. Monitoring peanut allergen in food products by measuring Ara h 1[J]. Journal of Allergy and Clinical Immunology, 2003, 111（3）: 640-644.
[13] 李博, 谷新晰, 卢海强, 等. 发酵花生酸奶益生乳杆菌菌株筛选及其蛋白酶活性[J]. 中国食品学报, 2017, 17（4）: 272-279.
LI B, GU X X, LU H Q, et al. Screening and protease activity of Lactobacillus strains fermented peanut yogurt[J]. Journal of Chinese Institute of Food Science and Technology, 2017, 17（4）: 272-279.
[14] 刘金平, 梁西爱. 花生酸奶的研制[J]. 中国乳品工业, 2006（3）: 21-23.
LIU J P, LIANG X A. Research and development of peanut yoghurt[J]. China Dairy Industry, 2006（3）: 21-23.
[15] 童芳. 花生酸奶的制备、营养成分及品质研究[D]. 重庆: 西南大学, 2020: 6, 29, 44.
TONG F. Preparation, nutrition and quality of peanut yogurt[D]. Chongqing: Southwest University, 2020: 6, 29, 44.
[16] 侯凯荣, 妥彦峰, 牟光庆. 干酪乳杆菌16发酵豆乳工艺优化及抗氧化性研究[J]. 食品与机械, 2020, 36（6）: 193-197.
HOU K R, TUO Y F, MU G Q. Optimization on process of fermented soymilk by Lactobacillus casei 16[J]. Food and Machinery, 2020, 36（6）: 193-197.
[17] 白卫东, 沈棚, 钱敏, 等. 响应面优化花生乳酶法脱敏工艺[J]. 中国食品学报, 2013, 13（9）: 126-132.
BAI W D, SHEN P, QIAN M, et al. Response surface optimization of peanut milk enzymatic desensitization process[J]. Journal of Chinese Institute of Food Science and Technology, 2013, 13（9）: 126-132.
[18] 刘玉兰, 舒垚, 孙国昊, 等. 花生品种对花生酱风味及综合品质的影响[J]. 食品科学, 2021, 42（9）: 15-21.
LIU Y L, SHU Y, SUN G H, et al. Effects of different varieties of peanuts on the flavor and quality of peanut butter[J]. Food Science, 2021, 42（9）: 15-21.
[19] 巩阿娜, 刘红芝, 刘丽, 等. 原料特性对花生酱品质的影响[J]. 中国食品学报, 2016, 16（11）: 253-262.
GONG A N, LIU H Z, LIU L, et al. Influence of raw material characteristics on the quality of peanut butter[J]. Journal of Chinese Institute of Food Science and Technology, 2016, 16（11）: 253-262.
[20] 陈鹏枭, 刘磊, 陈楠, 等. 不同干燥预处理下储藏条件对花生品质变化影响研究[J]. 花生学报, 2022, 51（1）: 30-41.
CHENG P X, LIU L, CHEN N, et al. Study on effect of storage conditions on peanut quality under different dry pretreatment[J].Journal of Peanut Science, 2022, 51（1）: 30-41.
[21] 秦朗. 含DHA的花生蛋白酸奶稳定性的研究[D]. 武汉: 武汉轻工大学, 2019: 9-11.
QIN L. Study on stability of peanut protein yogurt containing DHA[D]. Wuhan: Wuhan Polytechnic University, 2019: 9-11.
[22] BECKER W M, JAPPE U. Peanut allergens[J]. Chemical Immunology & Allergy, 2014, 100: 256-267.
[23] KOPPELMAN S J, VLOOSWIJK R A A, KNIPPELSNIPPELS L M J, et al. Quantification of major peanut allergens Ara h 1 and Ara h 2 in the peanut varities Runner, Spanish, Virginia, and Valencia, bred indifferent parts of the word[J]. Allergy, 2015, 56（2）: 132-137.
[24] 史云凤, 张彤, 陈沁. 花生过敏原Ara h 1蛋白的原核表达及致敏性分析[J]. 食品科学, 2019, 40（6）: 121-127.
SHI Y F, ZHANG T, CHEN Q. Prokaryotic expression of peanut allergen Ara h 1 and its allergenicity[J]. Food Science, 2019, 40（6）: 121-127.
[25] 朱广成, 覃思, 聂乾忠. 栀子果提取物对酸奶发酵特性和功能特性的影响[J]. 食品与机械, 2020, 36（4）: 176-182.
ZHU G C, QIN S, NIE Q Z. Effect of Gardenia fruit extract on fermentation and functional properties of yogurt[J]. Food & Machinery, 2020, 36（4）: 176-182.
[26] 魏秋红, 赵美琳. 芹菜花生酸奶的研制[J]. 中国酿造, 2011（9）: 192-194.
WEI Q H, ZHAO M L. Preparation of celery-peanut yoghurt[J]. China Brewing, 2011（9）: 192-194.