http://www.jacionline.org/article/S0091-6749%2812%2902750-9/fulltext (http://www.jacionline.org/article/S0091-6749%2812%2902750-9/fulltext)
Yeah, okay-- this one is actually kind of technical in that the only real "conclusions" are that SOME people have enhanced response to ara h 2 and they could identify specific amino acid changes provoked by the roasting protocol... the clinical significance is mixed, and inconclusive, given the small scope of this abstract...
but I liked it because it appealed to me as a chemist. <blush> :thumbsup:
Similarly--
http://www.jacionline.org/article/S0091-6749%2812%2902751-0/fulltext (http://www.jacionline.org/article/S0091-6749%2812%2902751-0/fulltext)
This is a study intended to tease out whether or not the other isomer (that is, the D versus L forms of particular amino acids in the protein) is what causes enhanced allergenicity commonly seen after roasting.
The answer is "probably not" incidentally.