Effect of Maillard reaction on the structural and immunological properties of recombinant silver carp parvalbumin-Reference-Cited by-同舟云学术

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Effect of Maillard reaction on the structural and immunological properties of recombinant silver carp parvalbumin

Published:2017-01 Issue: Volume:75 Page:25-33
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Zhao Yong-Juan,Cai Qiu-Feng,Jin Teng-chuan,Zhang Ling-Jing,Fei Dan-Xia,Liu Guang-Ming,Cao Min-Jie

Funder

National Natural Science Foundation of China

National Scientific Foundations of Fujian Province

Fujian Education Department Fund

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

1. The influence of non-enzymatic glycosylation on physicochemical and biological properties of pea globulin 7S;Bielikowicz;Food Research International,2012

2. Boiling peanut Ara h 1 results in the formation of aggregates with reduced allergenicity;Blanc;Molecular Nutrition and Food Research,2011

3. Development of a monoclonal antibody-based competitive enzyme linked-immunosorbent assay (c-ELISA) for quantification of silver carp parvalbumin;Cai;Food Control,2013

4. Purification, physicochemical and immunological characterization of arginine kinase, an allergen of crayfish (Procambarus clarkii);Chen;Food Chemistry,2013

5. A population-based study of fish allergy in the Philippines, Singapore and Thailand;Connett;International Archives of Allergy Immunology,2012

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1. Modifications of the Structural, Nutritional, and Allergenic Properties of Atlantic Cod Induced by Novel Thermal Glycation Treatments;Foods;2024-07-10

2. Glycation combined with phosphorylation: Investigating the structure changes and allergenic potential of parvalbumin in silver carp (Hypophthalmichthy molitrix);Food Bioscience;2024-04

3. Different Antibody Reactivity and Its Implications in Allergen Detection in Processed Fish;ACS Food Science & Technology;2024-02-14

4. Diving deep into fish allergen immunotherapy: Current knowledge and future directions;Asian Pacific Journal of Allergy and Immunology;2024

5. Study on the Allergenic Substance Parvalbumin in Salangid Icefish(Neosalanx Taihuensis) and its Elimination by the Maillard Reaction Method;2024

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