Plant non-specific lipid-transfer proteins transfer phospholipids as well as galactolipids across membranes. May play a role in wax or cutin deposition in the cell walls of expanding epidermal cells and certain secretory tissues. Stable at low pH. Refolds at pH 2.5 after thermal denaturation. Thermal denaturation is irreversible at pH 7.5. Resistant to heat (PubMed:26417906, PubMed:11898007). At room temperature no effect in protein secondary structure by varying pH (PubMed:26417906). Monomer. Expressed in seed (at protein level) (PubMed:11898007, PubMed:14713920, PubMed:18036652, PubMed:19006093, PubMed:26417906, PubMed:21735061, PubMed:22616776, PubMed:24577577). Expressed in seed (Ref.9). Expressed during seed maturation. Expressed at three fruit developmental stages, at early stage (approximately 45 days before harvest), at middle stage (approximately 30 days before harvest) and at the final harvest stage. Higher level of expression before the harvest, then decreasing as seeds get close to their ripeness point (Ref.9). Expressed in raw seeds (PubMed:22616776). Nonreduced protein. Causes an allergic reaction in human. Binds to IgE of patients allergic to hazelnuts (PubMed:14713920, PubMed:11898007, PubMed:19006093, PubMed:18036652, PubMed:22616776). IgE-binding of the natural protein is strongly reduced by autoclaving at 121 degrees Celsius for 15 or 30 minutes or at 138 degrees Celsius for 15 or 30 minutes, but not by high pressure treatment alone (300 Mba, 400 Mba, 500 Mba and 600 Mba) (PubMed:22616776). In order to protect patients that are allergic to hazelnuts, it is extremely important to find ways to detect traces amounts of hazelnut in foods that should not contain it for the food labeling and safety purposes. This protein is used in the development of these methods (PubMed:21735061, PubMed:24577577). For the detection of hazelnut, a liquid chromatography tandem mass spectrometry (LC-MS/MS) method in selected reaction monitoring (SRM) mode is developed by using a selected marker peptide from this protein as standard (PubMed:21735061). It is found that LC-MS/MS performs well in detecting this peptide in prepared model chocolates spiked with hazelnut. The sensitivity level is approximately 1 mg/kg (PubMed:24577577). The transcription level of the gene encoding this protein is investigated by a relative quantitative Real-Time PCR (RT-PCR) technique in order to compare the transcript amounts between different cultivars, and in one of the cultivars also in relation to different years of harvest and ripening stages. Each hazelnut sample is classified by the Principal Components Analysis (PCA) to better interpret the results. The method may help in choosing hypoallergenic genotypes of hazelnut for both growers and consumers (Ref.9). Belongs to the plant LTP family.