Effects of processing on immunoreactivity of cashew nut (Anacardium occidentale L.) seed flour proteins.

Cashew nut seeds were subjected to processing including autoclaving (121 degrees C for 5; 10; 20; and 30 min); blanching (100 degrees C for 1; 4; 7; and 10 min); microwave heating (1 and 2 min each at 500 and 1000 W); dry roasting (140 degrees C for 20 and 30 min; 170 degrees C for 15 and 20 min; and 200 degrees C for 10 and 15 min); gamma-irradiation (1; 5; 10; and 25 kGy); and pH (1; 3; 5; 7; 9; 11; and 13). Proteins from unprocessed and processed cashew nut seeds were probed for stability using anti-Ana o 2 rabbit polyclonal antibodies and mouse monoclonal antibodies directed against Ana o 1; Ana o 2; and Ana o 3 as detection agents. Results indicate that Ana o 1; Ana o 2; and Ana o 3 are stable regardless of the processing method to which the nut seeds are subjected.