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PostPosted: Sun Dec 22, 2013 9:35 am 
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Joined: Thu Dec 20, 2007 7:23 pm
Posts: 817
Location: Kingston
Study Examines Allergenic Properties of Proteins in Browned Peanuts

Quote:
The major allergenic proteins (or allergens) of peanut are known as "Ara h 1," "Ara h 2," and "Ara h 3." For the study, the team looked into how the peanut-roasting process alters how well an allergic individual's immunoglobulin E (IgE) binds to peanut allergens.

The team compared the reaction by human IgE antibody to the heated and unheated forms of Ara h 1. The study showed that roasting-induced side reactions, such as browning, increased the amount of IgE that recognizes and binds to Ara h 1—when compared to the amount that binds to Ara h 1 from raw peanuts.
The study was published in Molecular Nutrition and Food Research.
ARS is USDA's chief intramural scientific research agency.


http://www.qualityassurancemag.com/alle ... anuts.aspx

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