Author:
Calcinai Luisa,Bonomini Maria Giulia,Leni Giulia,Faccini Andrea,Puxeddu Ilaria,Giannini Daiana,Petrelli Fiorella,Prandi Barbara,Sforza Stefano,Tedeschi Tullia
Abstract
AbstractThe interest in agri-food residues and their valorization has grown considerably, and many of them are today considered to be valuable, under-exploited sources of different compounds and notably proteins. Despite the beneficial properties of legumes by-products, there are also some emerging risks to consider, including their potential allergenicity. In this work the immunoreactivity of chickpea, pea, and white bean by-products was assessed, and whether the production of enzymatic hydrolysates can be an effective strategy to reduce this allergenic potential. The results presented clearly indicate that the efficiency of this strategy is strongly related to the enzyme used and the food matrix. All legume by-products showed immunoreactivity towards serum of legume-allergic patients. Hydrolysates from alcalase did not show residual immunoreactivity for chickpea and green pea, whereas hydrolysates from papain still presented some immunoreactivity. However, for white beans, the presence of antinutritional factors prevented a complete hydrolysis, yielding a residual immunoreactivity even after enzymatic hydrolysis with alcalase.
Funder
Bio-Based Industries Joint Undertaking
Publisher
Springer Science and Business Media LLC
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