ArticleScientific reports2022
Effectiveness of enzymatic hydrolysis for reducing the allergenic potential of legume by-products.
Article in Scientific reports, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed.
- Nutritional and Functional Potential of Rapeseed and Canola Proteins: Advances in Protein Extraction, Phenolic Removal, and Food Applications.Comprehensive reviews in food science and food safety · 2026Review
- Agricultural By-Products as Secondary Risk Matrices: Hazard Occurrence, Contaminant Fate, Mitigation Strategies, and Regulatory Considerations in Food Systems.Comprehensive reviews in food science and food safety · 2026Review
- Role of Non-Thermal Processing Technologies in Modulating Protein Allergenicity in Legumes.Food science & nutrition · 2026Review
- Advances in Food Processing Techniques for Allergenicity Reduction and Allergen Identification.Foods (Basel, Switzerland) · 2025Review
- Legume Proteins in Food Products: Extraction Techniques, Functional Properties, and Current Challenges.Foods (Basel, Switzerland) · 2025Review
- From waste to value: Integrating legume byproducts into sustainable industrialization.Comprehensive reviews in food science and food safety · 2025Review
- Obtention and Characterisation of Antioxidant-Rich Peptides from Defatted Grape Seed Meal Using Different Enzymes.Foods (Basel, Switzerland) · 2025Article
- Allergenicity of Alternative Proteins: Reduction Mechanisms and Processing Strategies.Journal of agricultural and food chemistry · 2025Review
- Review
- Generation, Characterisation and Identification of Bioactive Peptides from Mesopelagic Fish Protein Hydrolysates Using In Silico and In Vitro Approaches.Marine drugs · 2024Article
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Authors and funding
10 authors.
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Abstract
The 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.
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