Research progress of peanut allergenicity assessment methods and the effect of food processing on its allergenicity

Authors

CHEN Kuan, College of Tourism and Culinary, Yangzhou University, Yangzhou, Jiangsu 225127, China
WANG Tao, College of Tourism and Culinary, Yangzhou University, Yangzhou, Jiangsu 225127, China
LI Qian, College of Tourism and Culinary, Yangzhou University, Yangzhou, Jiangsu 225127, China
JIANG Songsong, College of Tourism and Culinary, Yangzhou University, Yangzhou, Jiangsu 225127, ChinaFollow

Corresponding Author(s)

姜松松（1989—），男，扬州大学讲师，研究生导师，博士。E-mail：17600189209@163.com

Abstract

Peanut is one of the "Big Eight" allergen foods. It has been noticed by public due to its serious clinical symptoms and high incidence rate. This review introduced structures and immune characteristics of peanut allergens (Ara h 1-18). The assessment methods (both in vitro and in vivo) was also introduced. Finally, the research progress of different food processing on the allergenicity of peanut were summarized. The future research direction of food processing on reducing the allergenicity of peanut were prospected.

Publication Date

10-20-2023

First Page

199

Last Page

207

DOI

10.13652/j.spjx.1003.5788.2023.80139

Recommended Citation

Kuan, CHEN; Tao, WANG; Qian, LI; and Songsong, JIANG (2023) "Research progress of peanut allergenicity assessment methods and the effect of food processing on its allergenicity," Food and Machinery: Vol. 39: Iss. 8, Article 30.
DOI: 10.13652/j.spjx.1003.5788.2023.80139
Available at: https://www.ifoodmm.cn/journal/vol39/iss8/30

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