Enzymatic Treatment Reduces Allergens In Roasted Peanuts

A study published in Food Chemistry found that enzymatic treatment of roasted peanut kernels reduced Ara h 1 and Ara h 2 allergens by up to 100 percent, under optimal conditions. Treatment of roasted peanut kernels with α-chymotrypsin and trypsin enhanced the solubility of peanut protein and reduced the allergens in peanut kernel extracts. Blanching the roasted peanuts made the treatment more effective. Enzymatic treatment proved less effective in reducing allergens in raw peanuts.