title: Quantitative and qualitative optimization of allergen extraction from peanut and selected tree nuts. Part 1. Screening of optimal extraction conditions using a D-optimal experimental design.
abstract: A D-optimal design was constructed to optimize allergen extraction efficiency simultaneously from roasted, non-roasted, defatted, and non-defatted almond, hazelnut, peanut, and pistachio flours using three non-denaturing aqueous (phosphate, borate, and carbonate) buffers at various conditions of ionic strength, buffer-to-protein ratio, extraction temperature, and extraction duration. Statistical analysis showed that roasting and non-defatting significantly lowered protein recovery for all nuts. Increasing the temperature and the buffer-to-protein ratio during extraction significantly increased protein recovery, whereas increasing the extraction time had no significant impact. The impact of the three buffers on protein recovery varied significantly among the nuts. Depending on the extraction conditions, protein recovery varied from 19% to 95% for peanut, 31% to 73% for almond, 17% to 64% for pistachio, and 27% to 88% for hazelnut. A modulation by the buffer type and ionic strength of protein and immunoglobuline E binding profiles of extracts was evidenced, where high protein recovery levels did not always correlate with high immunoreactivity.
authors.affiliation: Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, St-Hyacinthe, Quebec J2S 8E3, Canada. Electronic address: lamia.lhocine@agr.gc.ca.
authors.forename: Lamia
authors.initials: L
authors.lastname: L'Hocine
authors.affiliation: Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, St-Hyacinthe, Quebec J2S 8E3, Canada.
authors.forename: Mélanie
authors.initials: M
authors.lastname: Pitre
mesh_terms: D000485:Allergens / Q000276:immunology*; D010367:Arachis / Q000737:chemistry*; D009754:Nuts / Q000737:chemistry*; D012107:Research Design
chemical_list: D000485:Allergens
keywords: Allergen; Almond; D-optimal; Defatting; Experimental design; Extraction; Hazelnut; Optimization; Peanut; Pistachio; Roasting; Tree nut