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Method for obtaining hypoallergenic entire peanut kernel through biological enzyme preparation treatment

A low-sensitivity technology for peanut kernels, applied in the field of biological enzyme preparations, can solve the problems of destroying the sensory quality of peanuts and difficulty in enzyme treatment, and achieve the effects of reducing allergenicity, wide application value, and food safety

Inactive Publication Date: 2015-07-15
TIANJIN UNIV OF COMMERCE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because peanuts are also made into powder, and then dissolved in water to form a suspension for enzymatic hydrolysis, the overall sensory quality of peanuts is destroyed; the enzyme used for enzymatic treatment may also be a potential allergen; and Ara h2 itself is trypsin Inhibitors, some reports use trypsin, there are some difficulties in enzymatic processing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Take 25g shelled raw peanut kernels and blanch them in boiling water at 100°C for 4 minutes, take them out, filter out the water and dry them at room temperature. Then add 100mL papain and flavor enzyme mixed enzyme solution, wherein the ratio of papain to flavor enzyme is 3:2, the concentration of enzyme is 0.1% (w / w), and the enzymolysis reaction is carried out, and the pH value is controlled at 7.0, The reaction temperature was 55°C, and the enzymatic hydrolysis was carried out for 4 hours. After the enzymolysis treatment, the enzyme liquid is filtered and removed, the surface of the peanut kernels is washed 2-3 times with clear water, and placed at 50° C. for vacuum drying to obtain whole peanut kernels with reduced allergenicity. The allergenicity of the main allergens Ara h1 and Ara h2 in peanut kernels detected and analyzed by ELISA technology was reduced to 60% and 78% of the original peanut kernels, respectively.

Embodiment 2

[0027] Take 1000g shelled raw peanut kernels and blanch them in boiling water at 100°C for 10 minutes, take them out, filter out the water and dry them at room temperature. Then add 500mL bromelain and flavor enzyme mixed enzyme solution, wherein, the ratio of bromelain and flavor enzyme is 2:1, the concentration of enzyme is 0.2% (w / w) for enzymolysis reaction, the pH value is controlled at 7.5, the reaction The temperature was 60°C, and the enzymatic hydrolysis was carried out for 4.5h. After the enzymatic hydrolysis treatment, the enzyme solution was removed by filtration, and the surface of the peanut kernels was washed with water for 3 times, and then placed at 45° C. for vacuum drying to obtain whole peanut kernels with reduced allergenicity. The allergenicity of the main allergens Ara h1 and Ara h2 in the obtained peanut kernels detected and analyzed by ELISA technology was reduced to 80% and 84% of the original peanut kernels, respectively.

[0028] The method of the ...

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Abstract

The invention discloses a method for obtaining a hypoallergenic entire peanut kernel through biological enzyme preparation treatment and provides a method for remaining the whole sensory quality of a peanut kernel and reducing the anaphylactogen of the peanut kernel. The method comprises the following steps: blanching an uncooked entire peanut kernel by using boiling water, and naturally airing at room temperature; carrying out enzymolysis; and then, removing an enzyme liquid, cleaning the surface of the enzymolysis-treated entire peanut kernel by using clear water to remove the enzyme liquid, and drying at the temperature of 50-80 DEG C to obtain the hypoallergenic entire peanut kernel, wherein an enzyme used in the enzymolysis process is a parenteral enzyme which is a composite of papain and a flavor enzyme or a composite of bromelain and the flavor enzyme. According to the method disclosed by the invention, a process route comprising boiling water blanching, enzymolysis and drying steps is adopted, so that the anaphylactogen of the peanut kernel is reduced, meanwhile, nutritional ingredients in the peanut kernel can be remained to the maximum extent, and the whole sensory quality of the peanut kernel is remained; and the pH value of the hypoallergenic entire peanut kernel is basically kept within a neutral range, so that the obtained hypoallergenic peanut kernel can be further processed.

Description

technical field [0001] The invention relates to the technical field of application of biological enzyme preparations, in particular to a method for obtaining low-sensitivity whole peanut kernels through treatment with biological enzyme preparations. Background technique [0002] Peanut is an important economic crop in my country and even in the world. It is not only one of the main oil crops (the fat content in peanut fruit is 44%-45%), but also a rich protein resource (protein content is 24-36%). All essential amino acids with high digestibility. So far, peanuts have been widely used in the production and processing of various foods as food raw materials, even food additives, flavoring agents and even foaming agents. However, ingesting peanuts or foods containing them can cause serious and even fatal allergic reactions (known as anaphylaxis) in many people, especially children under 5 years of age. The allergy induced by peanuts is an immediate allergic reaction, which can...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/015A23L5/20
CPCA23L25/20A23V2002/00A23V2300/24
Inventor 吴子健张晴晴仉旭程晓燕
Owner TIANJIN UNIV OF COMMERCE
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