Objective: It is known that pollens from trees of the order Fagales usually cause allergic reactions. It is also known that cross reactivity takes part as a trigger in the development of allergies. Cross reactivity may occur between different allergen sources. Moreover, it can be found between different biological structures of same source such as pollen and seed. Pollen and seed of hazelnut can cause allergic reactions. Hazelnut seeds which are consumed as roasted have a commercial prominence.

Materials and Methods: In this study, protein profiles of hazelnut seeds and pollens have been taken out with SDS-PAGE method and compared with each other. In addition, effects of heating process on seed protein profile have been investigated.

Results: When the results have taken, it is seen that 8 same bands were found between pollen and seed at the end of SDS-PAGE analysis. After the SDSPAGE analysis process, 22% of bands have disappeared in roasted seed and 9 and 17 kDa bands were heat resistant while 14 kDa was heat sensitive.

Conclusion: As a result, we thought that hazel allergy tests obtained from the regional resources may contribute the treatment of food allergies.