Application of Modification Treatment to the Detection of Hypoallergenic Peanut Products
Abstract
How to effectively detect and produce low allergenic peanut products has become a key issue that urgently needs to be addressed in the field of food safety. Peanuts, as one of the common food allergens, can cause serious allergic reactions and even endanger life if people who are allergic to peanuts accidentally consume them. Therefore, it is particularly important to develop a technology that can reduce the allergenicity of peanut products. To solve this problem, researchers have adopted advanced modification techniques to modify peanut protein through chemical or physical methods, in order to reduce its allergenicity. The experimental results showed that in specific allergen detection experiments, when the concentrations of unprocessed peanut protein and modified peanut protein were both above 40 μ g/mL, the cell viability of modified peanut protein was significantly enhanced, indicating that its allergenicity was relatively low. This discovery confirms the effectiveness of modification technology in reducing peanut allergenicity.
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