What are they?
Oleosin proteins are a lesser known allergenic protein found in plants. The proteins are involved in preventing the build up of oil molecules and may have a role in lipid store degredation during plant germination.
Oleosin proteins have been shown to maintain their shape after thermal processing, for example, studies have shown that roasted peanuts (in their shell) had more allergenic oleosin proteins than peanuts which were not heated.
If you want to read more on the topic and access all the additional resources check out my website at – www.allergyresources.co.uk/Oleosin.php