“甜羽扇豆”的种子在食品工业中发挥着越来越大的作用。羽扇豆蛋白质可用于生产各种食物,包括意大利面,面包,饼干,乳制品,咖啡替代品在一小部分人口中,食用羽扇豆可能会引起过敏反应,要么是由于对羽扇豆的原发性过敏,要么是由于与其他豆类的交叉过敏。因此,根据欧盟食品法规,羽扇豆必须在商业食品中申报。在这项研究中,我们研究了L.angustifolius品种“Boregine”的烘烤种子对十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(SDS-PAGE)检测羽扇豆的影响,ELISAs,LC-MS/MS,和实时PCR。种子用流化床焙烧法焙烧,并在98°C至242°C范围内的种子表面温度下抽取样品。随着焙烧温度的升高,蛋白质和DNA的可提取性降低。此外,烘烤导致ELISA和LC-MS/MS对羽扇豆蛋白的可检测性降低,而实时PCR对DNA的可检测性降低。我们的结果表明,用于生产“羽扇豆咖啡”的烤羽扇豆种子的致敏性降低;然而,这必须在体内研究中得到证实。
Seeds of \"sweet lupins\" have been playing an increasing role in the food industry. Lupin proteins may be used for producing a variety of foods, including pasta, bread, cookies, dairy products, and coffee substitutes. In a small percentage of the population, lupin consumption may elicit allergic reactions, either due to primary sensitization to lupin or due to cross-allergy with other legumes. Thus, lupin has to be declared on commercial food products according to EU food regulations. In this study, we investigated the influence of roasting seeds of the L. angustifolius cultivar \"Boregine\" on the
detectability of lupin by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), ELISAs, LC-MS/MS, and real-time PCR. Seeds were roasted by fluidized bed roasting, and samples were drawn at seed surface temperatures ranging from 98 °C to 242 °C. With increasing roasting temperature, the extractability of proteins and DNA decreased. In addition, roasting resulted in lower
detectability of lupin proteins by ELISAs and LC-MS/MS and lower
detectability of DNA by real-time PCR. Our results suggest reduced allergenicity of roasted lupin seeds used for the production of \"lupin coffee\"; however, this has to be confirmed in in vivo studies.