Research and Innovation of Production Technology for Low Allergenic Peanut Products

Abstract

Hypoallergenic peanut products are developed to address the health risks and nutritional challenges associated with peanut allergy, one of the most common food allergies worldwide. This study delves into the application of various technologies in reducing peanut allergenicity, including chemical, physical, enzymatic, and biological techniques. Specifically, chemical methods reduce IgE binding ability by modifying protein structures; physical methods such as high-temperature treatment and high-pressure treatment can significantly reduce the activity of allergenic proteins while maintaining nutrition; enzyme treatment utilizes enzymatic decomposition or cross-linking to alter the structure of allergens, significantly reducing their allergenicity. In addition, biotechnology methods such as microbial fermentation further enhance the biological activity of peanut protein while reducing the levels of major allergens such as Ara h1 and Ara h2. The research results indicate that by optimizing processing, peanut protein can become safer and more suitable for a wider consumer group, which is of great significance for improving food labeling practices. With the increase of sugar concentration, pressure, and fermentation time, the content of allergens (Ara h1 and Ara h2) in peanuts significantly decreases. Under the premise of controlling pressure, high-pressure treatment can still reduce allergen content to a certain extent while retaining most of the nutritional components.