Effects of processing on immunoreactivity of cashew nut (Anacardium occidentale L.) seed flour proteins.
Cashew nut seeds were subjected to processing including autoclaving (121 degrees C for 5, 10, 20, and 30 min), blanching (100 degrees C for 1, 4, 7, and 10 min), microwave heating (1 and 2 min each at 500 and 1000 W), dry roasting (140 degrees C for 20 and 30 min; 170 degrees C for 15 and 20 min; and 200 degrees C for 10 and 15 min), gamma-irradiation (1, 5, 10, and 25 kGy), and pH (1, 3, 5, 7, 9, 11, and 13). Proteins from unprocessed and processed cashew nut seeds were probed for stability using anti-Ana o 2 rabbit polyclonal antibodies and mouse monoclonal antibodies directed against Ana o 1, Ana o 2, and Ana o 3 as detection agents. Results indicate that Ana o 1, Ana o 2, and Ana o 3 are stable regardless of the processing method to which the nut seeds are subjected.
Venkatachalam
Mahesh
M
Department of Nutrition, Food and Exercise Sciences, Florida State University, Tallahassee, Florida 32306-1493, USA.
Monaghan
Erin K
EK
Kshirsagar
Harshal H
HH
Robotham
Jason M
JM
O'Donnell
Susan E
SE
Gerber
Mary Susan
MS
Roux
Kenneth H
KH
Sathe
Shridhar K
SK
D031021:Anacardium / Q000737:chemistry*; D000818:Animals; D000906:Antibodies; D000911:Antibodies, Monoclonal; D004355:Drug Stability; D005511:Food Handling; D005514:Food Irradiation; D005720:Gamma Rays; D006358:Hot Temperature; D051379:Mice; D008872:Microwaves; D021184:Nut Hypersensitivity / Q000276:immunology; D010940:Plant Proteins / Q000737:chemistry / Q000276:immunology*; D011312:Pressure; D011817:Rabbits; D012639:Seeds / Q000737:chemistry*
D000906:Antibodies; D000911:Antibodies, Monoclonal; D010940:Plant Proteins