Effects of Maillard reaction on structural modification and potential allergenicity of peanut 7S globulin (Ara h 1).
Yunfeng ShiMinjia WangYanting DingJiahui ChenBing NiuQin ChenPublished in: Journal of the science of food and agriculture (2020)
During the process of dry heating, proteins participated in the MR with changes in secondary and tertiary structures. The condition applying a temperature of 100 °C for 60 min caused the formation of AGE-Ara h 1. Simulated gastric fluid digestion analysis showed that AGE-Ara h 1 had a greater resistance to peptic digestion than R-Ara h 1. The BALB/c mouse model showed that AGE-Ara h 1 had more allergenicity, indicating that the MR could enhance the allergenicity of Ara h 1. © 2020 Society of Chemical Industry.