Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXIV
Written by Elena MIHAI (DRĂGHICI), Ramona-Daniela PAVALOIU, Fawzia SHA'AT, Maria PELE
Peanut allergy is one of the most common food allergies. Peanuts can cause a severe, potentially life-threatening allergic reaction (anaphylaxis). In order to improve consumer protection, our study is geared to quantification of proteins through several extraction methods. Fried peanuts samples were firstly defatted by stirring with pre-cooled acetone and 0.07% β-mercaptoethanol and then extracted with different buffers. The effect of various extraction procedures on the extraction efficiency for peanut protein was investigated by Lowry assay. Bovine serum albumin (BSA) was used as standard. Our work shows that the results depend on extraction method used.
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