Peanut allergen reduction and functional property improvement by means of enzymatic hydrolysis and transglutaminase crosslinking

Authors: MENG, SHI - Mississippi State University; TANA, YUQING - Mississippi State University; CHANG, SAM - Mississippi State University; LI, JIAXU - Mississippi State University; Maleki, Soheila; NAVEEN, PUPPALA - New Mexico State University

Submitted to: Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 7/15/2019
Publication Date: 9/25/2019
Citation: Meng, S., Tana, Y., Chang, S., Li, J., Maleki, S.J., Naveen, P. 2019. Peanut allergen reduction and functional property improvement by means of enzymatic hydrolysis and transglutaminase crosslinking. Food Chemistry. 302:125186. https://doi.org/10.1016/j.foodchem.2019.125186.
DOI: https://doi.org/10.1016/j.foodchem.2019.125186

Interpretive Summary: Enzymatic processing could reduce the allergenicity of peanut proteins while losing the functional properties. Transglutaminase (TGase) is an enzyme for improving the functional properties of proteins/hydrolysates. Few 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 tested. Three food-grade enzymes that digest proteins were used to study digestibility of TG treated and untreated peanut proteins. Peanuts hydrolyzed by the three selected enzymes (200 AzU/g) were used for IgE binding, TGase-crosslinking and functional property characterization. After hydrolysis, the IgE-binding properties of the peanut soluble extracts were decreased (by 85%–95%); and functional properties were also decreased as compared to intact peanut protein extracts. The TGase crosslinked hydrolysates had similar IgE-binding properties to the un-crosslinked hydrolysates, but with higher functional properties.

Technical Abstract: 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 tested. Papain, ficin and bromelain were selected out of eight food-grade enzymes for the kinetic analysis of peanut protein hydrolysis that lead to high reduction rate (K) of the IgE-binding property. Peanuts hydrolyzed by the three selected enzymes (200 AzU/g) were used for IgE binding, TGase-crosslinking and functional property characterization. After hydrolysis, the IgE-binding properties of the peanut soluble extracts were decreased (by 85%–95%); and functional properties were also decreased as compared to intact peanut protein extracts. The TGase crosslinked hydrolysates had similar IgE-binding properties to the un-crosslinked hydrolysates, but with higher functional properties.