Production of extensive chickpea (Cicer arietinum L.) protein hydrolysateswith reduced antigenic activity

Chickpea protein isolate was used as starting material for the production o f hypoallergenic protein hydrolysates. Western blotting of the protein isol ate showed that IgE in sensitized patient sera strongly bound to the basic polypeptidic chains and recognized the acidic ones of 11S globulin. During the hydrolysis process by the individual and/or sequential action of endo- and exoproteases, a high reduction of antigenic activity was observed. Resu lts suggest that the presence of intact or partially hydrolyzed basic polyp eptide chains of 11S globulin are responsible for the formation of IgE comp lexes in protein hydrolysates obtained by exoprotease treatment; however, t he digestion of these polypeptide chains by individual action of endoprotea se caused a high loss of antigenic activity. The most effective reduction o f antigenicity, >90%, was observed in extensive hydrolyzed chickpea protein s obtained by sequential treatment with endo- and exopeptidases. This chick pea protein hydrolysate could be useful for the elaboration of specialized hypoallergenic food products.