Effect of roasting duration on the solubility, structure, and IgE-binding capacity of cashew nut proteins. (March 2021)

• Record Type: Journal Article
• Authors: Yan, Xiaoli; Wang, Yangling; Chen, Yi; Xie, Jianhua; Yu, Qiang
• Is Part Of: Innovative food science & emerging technologies. Volume 68(2021)
• Publication Date: 2021-03
• Subjects: Roasting treatment -- Cashew nut protein -- Solubility -- Structure -- IgE-binding; Food -- Biotechnology -- Periodicals; Food industry and trade -- Technological innovations -- Periodicals; Aliments -- Biotechnologie -- Périodiques; Food -- Biotechnology; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.ifset.2021.102635
• Languages: English
• ISSNs: 1466-8564

Abstract

Abstract: Cashew nuts can induce severe allergic reactions in some allergic individuals. In this work, the solubility, structure and IgE-binding capacity of cashew proteins roasted for different durations were compared. The solubility of cashew nut proteins decreased after roasting. Ana o 3 and Ana o 2 was more thermally stable than Ana o 1. The analysis of the structure of cashew extracts by Fourier transform infrared spectroscopy and environmental scanning electron microscopy demonstrated that roasting reduced the contents of β-sheet and β-turn and led to the unfolding and aggregation of cashew protein. The IgE-binding capacity of cashew protein extracts seemed to decrease with the extension of roasting time. Highlights: The thermal stability of Ana o 3 and Ana o 2 is stronger than Ana o 1. Roasted processing could force the structure of cashew nut protein to unfold and aggregate. IgE-binding capacity of cashew nut protein is reduced gradually with the extension of roasting time. The immunoreactivity of cashew protein is closely related to the changes of their structure.