The allergenicity of three raw almond varieties (Nonpareil, Mission and Carmel) and three types of processed almonds (blanched, blanched‐roasted, and almond butter) were examined and compared by immunoblotting using sera eight almond‐allergic individuals. Serum from the 8 individuals exhibited unique IgE‐binding patterns with most of the binding activity occurring with proteins of molecular weights between 30,000 and 70,000 daltons. Two major allergens were identified with molecular weights of ca 70,000 and 45,000–50,000 daltons, with each of these proteins binding to sera from 4 of the 8 allergic individuals. The immunoreactivity of the larger one was reduced by heat processing, while the smaller one was not affected.
|Original language||English (US)|
|Number of pages||4|
|Journal||Journal of food science|
|State||Published - May 1992|
ASJC Scopus subject areas
- Food Science