Peanut allergen reduction and functional property improvement by means of enzymatic hydrolysis and transglutaminase crosslinking.
Enzymatic processing could reduce the allergenicity of peanut proteins while may lose the functional properties. Transglutaminase (TGase) is an enzyme for improving the functional properties of proteins/hydrolysates. No studies have been conducted on peanut hydrolysates that are crosslinked with TGase. In this study, allergenicity and functional properties of peanut protein hydrolysate cross-linked by TGase were […]
Quantitative and kinetic analyses of peanut allergens as affected by food processing.
Peanuts contain four major allergens with differences in allergenic potency. Thermal processing can influence the allergenic properties of peanuts. Until now, a kinetic model has not been reported to assess the changes of soluble allergen (extracted from processed peanuts) content as affected by various thermal processing methods. Our objective is to characterize the reaction kinetics […]
Effect of storage temperature on lipid oxidation and changes in nutrient contents in peanuts.
Peanut, an important oil crop worldwide, is highly susceptible to oxidative damage during storage due to its high level of fats and unsaturated fatty acids which will affects its nutritional value and agricultural importance. Therefore, it is significantly important to research the physicochemical properties changes of peanuts during storage. Peanuts belong to two varieties were stored at various temperatures […]
Inhibitory Effect of Volatiles Emitted from Alcaligenes faecalis N1-4 on Aspergillus flavus and Aflatoxins in Storage.
Controlling aflatoxigenic Aspergillus flavus and aflatoxins (AFs) in grains and food during storage is a great challenge to humans worldwide. Alcaligenes faecalis N1-4 isolated from tea rhizosphere soil can produce abundant antifungal volatiles, and greatly inhibited the growth of A. flavus in un-contacted face-to-face dual culture testing. Gas chromatography tandem mass spectrometry revealed that dimethyl disulfide (DMDS) and methyl isovalerate (MI) […]
Using Disease-Burden Method to Evaluate the Strategies for Reduction of Aflatoxin Exposure in Peanuts.
Aflatoxin is a fungal secondary metabolite with high toxicity that is capable of contaminating various types of food crops. It has been identified as a Group 1 human carcinogen by the International Agency for Research on Cancer. Chronic aflatoxin exposure has caused worldwide concern as a matter of public food safety. Peanuts and peanut products are the […]
Identification of fungi-contaminated peanuts using hyperspectral imaging technology and joint sparse representation model.
Peanuts with fungal contamination may contain aflatoxin, a highly carcinogenic substance. We propose the use of hyperspectral imaging to quickly and noninvasively identify fungi-contaminated peanuts. The spectral data and spatial information of hyperspectral images were exploited to improve identification accuracy. In addition, successive projection was adopted to select the bands sensitive to fungal contamination. Furthermore, the joint […]
Predictive value of peanut skin prick test, specific IgE in peanut-sensitized children in Singapore.
BACKGROUND: The predictive decision points for both peanut skin prick test (SPT) wheal size and serum IgE concentrations, in peanut-sensitized children, have not been evaluated in Singapore. OBJECTIVE: We aim to derive clinically useful predictive decision points to be used for risk stratification of oral food challenge (OFC) in peanut-sensitized patients. METHODS: Patients with a […]
Comprehensive comparison of multiple quantitative near‐infrared spectroscopy models for Aspergillus flavus contamination detection in peanut.
BACKGROUND: Aspergillus flavus is a major pollutant in moldy peanuts, and it has a great influence on the taste of food. The secondary metabolites of Aspergillus flavus, including aflatoxin B1 (AFB1) and aflatoxin B2 (AFB2), are highly toxic and can expose humans to high risk. Total molds count (TMC) is an important index to determine […]
Impact of roasting and extraction methods on chemical properties, oxidative stability and Maillard reaction products of peanut oils.
This study was designed to investigate the influence of dry air roasting (140, 160 and 180 °C for 5 and 10 min) and extraction methods (solvent and mechanical) on peanut oil quality characteristics. Oil yield, oxidative stability index (OSI), radical scavenging activity (RSA), and Maillard reaction products were increased while peroxide value (PV) and conjugated dienes were […]
The effects of different packaging materials, temperatures and water activities to control aflatoxin B1 production by Aspergillus flavus and A. parasiticus in stored peanuts.
Aflatoxins (AFs) are secondary metabolites produced by aflatoxigenic strains of Aspergillus flavus and A. parasiticus, the most toxic being aflatoxin B1 (AFB1). The purpose of the present work was to investigate the effects of industrial-grade packaging materials (low-density polyethylene, polypropylene, polyethylene-laminated aluminium); temperatures (25 °C, 30 °C); and water activities (0.74 a w, 0.85 a w) on AFB1production by A. flavus and A. parasiticus in stored peanut kernels. Commercially-obtained […]