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Effect of food matrix and processing on release of almond protein during simulated digestion
Impact of γ‐irradiation and thermal processing on the antigenicity of almond, cashew nut and walnut proteins
Whole unprocessed almonds, cashew nuts and walnuts were each subjected to γ-irradiation (1, 5, 10 and 25kGy) followed by heat processing including autoclaving (121 ◦ C, 15psi for 15 and 30min), dry…
Functional properties of select edible oilseed proteins.
- G. Sharma, Mengna Su, Aditya U. Joshi, K. Roux, S. Sathe
- Chemistry, MedicineJournal of agricultural and food chemistry
- 4 March 2010
Isolated proteins from Brazil nut had the lightest and hazelnut the darkest color and exhibited good solubility in aqueous media, and almond proteins had the highest viscosity among the tested proteins.
Conformational epitope mapping of Pru du 6, a major allergen from almond nut.
Effect of food matrix on amandin, almond (Prunus dulcis L.) major protein, immunorecognition and recovery
Development of a specific, sensitive, and robust enzyme-linked immunosorbent assay (ELISA) to detect trace amounts of almond (Prunus dulcis L.)
- Mengna Su
Effects of processing and storage on almond (Prunus dulcis L.) amandin immunoreactivity.
A murine monoclonal antibody based enzyme-linked immunosorbent assay for almond (Prunus dulcis L.) detection.
- Mengna Su, M. Venkatachalam, Changqi Liu, Ying Zhang, K. Roux, S. Sathe
- BiologyJournal of agricultural and food chemistry
- 4 November 2013
A sandwich enzyme-linked immunosorbent assay using anti-almond soluble protein rabbit polyclonal antibodies as capture antibodies and murine monoclonal antibody 4C10 as the detection antibodies was developed and reliably detected the presence of almonds in the laboratory prepared food samples spiked with almond flour.
Effects of the Maillard Reaction on the Immunoreactivity of Amandin in Food Matrices.
- G. S. Chhabra, Changqi Liu, Mengna Su, M. Venkatachalam, K. Roux, S. Sathe
- Chemistry, MedicineJournal of food science
- 23 August 2017
Results of these investigations demonstrate that amandin is a stable marker protein for almond detection regardless of the degree of amand in denaturation and/or destruction as a consequence of Maillard reaction encountered under the tested processing conditions.