Thermal processing effects on peanut allergen Ara h 2 allergenicity in mice and its antigenic epitope structure

•We studied the effects of thermal processing on Ara h 2.•Ara h 2 was thermal-treated at boiling (100°C, 15min), glycation (100mM Glucose, 100°C, 15min), frying (280°C, 2min), roasting (170°C, 15min).•Allergenicity and structure of Ara h 2 was changed after thermal treatment.•Binding capacity of 3 c...

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