Study: Enzyme Treatment May Remove Peanut Allergens

March 15, 2011
/ Print / Reprints /
/ Text Size+
New research shows that an enzymatic treatment process may effectively reduce allergens in roasted peanuts by up to 100%. A study investigated the use of such treatments to cut allergen levels in peanut kernels using two primary peanut allergens as indicators of effectiveness.

Researchers have found that treating roasted peanut kernels with alpha-chymotrypsin or trypsin enzymes for one to three hours significantly increases the solubility of peanut protein, as well as reduces Ara h 1 and Ara h 2 in kernel extracts by 100% and 98%, respectively. The study, published in Food Chemistry, investigated the use of enzymatic treatments to reduce the levels of allergens in peanut kernels, using two major peanut allergens (Ara h 1 and Ara h 2) as indicators of effectiveness.

The researchers noted that the blanching of kernels enhanced the effectiveness of enzyme treatment in roasted peanuts.

Trypsin treatment of roasted peanuts also significantly reduced Ara h 1 and Ara h 2 while increasing the soluble proteins in both blanched and non-blanched soluble extracts, they added.

Consumption of peanuts or peanut-containing food products can cause severe and even fatal allergenic reactions.

“Results from this study indicate the potential for producing peanuts with reduced allergenicity using post-harvest processing approaches such as food-grade enzymatic treatment,” said the authors, led by senior author Soheila Maleki from the Agricultural Research Service at the United States Department of Agriculture (USDA), Washington, D.C..


Did you enjoy this article? Click here to subscribe to Snack Food & Wholesale Bakery Magazine 

You must login or register in order to post a comment.



Image Galleries

James Skinner Baking

An inside look at James Skinner Baking, a modern artisan bakery famous for its Danish.

12/4/14 2:00 pm EST

How a DSD Solution with Sales Forecasting can reduce your Stale Percentages up to 50%

Expert presenters will address how you can improve your order accuracy and account service times and how sales forecasting DSD solutions can reduce your stale percentages.

Snack Food & Wholesale Bakery Magazine

SFWB december 2014

2014 December

December's Snack Food & Wholesale Bakery publication features our cover report: "The J. Skinner Difference" Plus Much More!

Table Of Contents Subscribe

Holiday Baked Goods

What type of baked goods do you buy the most of during the holidays?
View Results Poll Archive


Organic Production and Food Quality: A Down to Earth Analysis

Effects of Organic Production on Food Quality is the first comprehensive book on how organic production methods influence the safety and quality of foods, based on an unbiased assessment of the latest scientific findings.  The title is a 'must-have' for everyone working within the food industry.

More Products

Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications,Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.


Facebook IconTwitter IconYoutube IconLinkedIn Icon

The Weekly Mix

Operations Weekly Logo

Written by Snack Food & Wholesale Bakery editors, our Operations Weekly weekly enewsletter provides bakers and snack food manufacturers with up-to-the-minute news, ideas and industry trends.

Sign up today!