Effects of Processing on Immunoreactivity of Cashew Nut (Anacardium occidentale L.) Seed Flour Proteins

Cashew nut seeds were subjected to processing including autoclaving (121 °C for 5, 10, 20, and 30 min), blanching (100 °C for 1, 4, 7, and 10 min), microwave heating (1 and 2 min each at 500 and 1000 W), dry roasting (140 °C for 20 and 30 min; 170 °C for 15 and 20 min; and 200 °C for 10 and 15 min), γ-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.