This study was to investigate: (i) the effects of buffer composition on peanut allergens extraction efficiency, (ii) the effects of cooking methods on peanut allergenicity.

• 本实验系统的研究了中国传统花生制品(水煮和油炸花生)和美国常食用的烘烤花生致敏性的差异,并比较了不同蛋白提取缓冲溶液对花生致敏蛋白提取效率的影响。