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Effect of roasting history and buffer composition on peanut protein extraction efficiency
Author(s) -
Poms Roland E.,
Capelletti Claudia,
Anklam Elke
Publication year - 2004
Publication title -
molecular nutrition and food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.495
H-Index - 131
eISSN - 1613-4133
pISSN - 1613-4125
DOI - 10.1002/mnfr.200400052
Subject(s) - roasting , bicinchoninic acid assay , extraction (chemistry) , biuret test , chemistry , food science , food allergens , allergen , peanut oil , food processing , raw material , chromatography , allergy , biochemistry , biology , urea , organic chemistry , immunology
Peanut is a major allergenic food. Undeclared peanut (allergens) from mis‐formulation or contamination during food processing pose a potential risk for sensitized individuals and must be avoided. Reliable detection and quantification methods for food allergens are necessary in order to ensure compliance with food labelling and to improve consumer protection. The extraction of proteins from allergenic foods and complex food products is an important step in any allergen detection method. In this study, the protein extraction efficiency of various buffers prepared in‐house and some extraction buffers included in some commercial allergen enzyme‐linked immunosorbent assay (ELISA) test kits for peanut determination in food products were tested. In addition, the effect of roasting history on the extractability of peanut protein was investigated by the biuret and the bicinchoninic acid (BCA) assays. Elevated roasting temperatures in food processing were found to have a major impact on protein extraction efficiency by reducing protein yields of oil and dry roasted peanuts by 50–75% and 75–80%, respectively, compared with the raw material. Extraction buffers operating in the higher pH range (pH 8–11) showed best yields.