Reduced immunogenicity and endowed antimicrobial activity in β-lactoglobulin by preparing edible bioconjugate
Author:
Publisher
Springer Science and Business Media LLC
Subject
Cell Biology,Clinical Biochemistry,Biomedical Engineering,Bioengineering,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s10616-022-00558-8.pdf
Reference13 articles.
1. Armstrong JM, McKenzie HA, Sawyer WH (1967) On the fractionation of beta-lactoglobulin and alpha-lactalbumin. Biochim Biophys Acta 147:60–72. https://doi.org/10.1016/0005-2795(67)90090-6
2. Chen FM, Lee JH, Yang YH, Lin YT, Wang LC, Yu HH, Chiang BL (2014) Analysis of α-lactalbumin-, β-lactoglobulin-, and casein-specific IgE among children with atopic diseases in a tertiary medical center in northern Taiwan. J Microbiol Immunol Infect 47:130–136. https://doi.org/10.1016/j.jmii.2012.08.009
3. Foegeding EA, Kuhn PR, Hardin CC (1992) Specific divalent cation-induced changes during gelation of β-lactoglobulin. J Agric Food Chem 40:2092–2097. https://doi.org/10.1021/jf00023a011
4. Hattori M (2002) Functional Improvements in Food Proteins in multiple aspects by conjugation with saccharides: case studies of β-lactoglobulin-acidic polysaccharides conjugates. Food Sci Technol Res 8:291–299. https://doi.org/10.3136/fstr.8.291
5. Kramlová M, Přistoupil TI, Fričová V, Kraml J (1986) First experience with the use of the Pharmacia PhastSystem for the characterization of hemoglobulins by isoelectric focusing. J Chromatogr A 367:443–445. https://doi.org/10.1016/S0021-9673(00)94868-4
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