Glycosylation between recombinant peanut protein Ara h 1 and glucosamine could decrease the allergenicity due to the protein aggregation
Author:
Funder
National Natural Science Foundation of China
Publisher
Elsevier BV
Subject
Food Science
Reference18 articles.
1. Boiling peanut Ara h 1 results in the formation of aggregates with reduced allergenicity;Blanc;Molecular Nutrition & Food Research,2011
2. Glycation of β-lactoglobulin under dynamic high pressure microfluidization treatment: Effects on IgE-binding capacity and conformation;Chen;Food Research International,2016
3. Preventing peanut allergy;Chen;Pediatr Allergy Immunol Pulmonol,2018
4. Randomized trial of peanut consumption in infants at risk for peanut allergy;Du Toit;New England Journal of Medicine,2015
5. Purification of recombinant peanut Allergen Ara h 1 and comparison of IgE binding to the natural protein;Hurlburt;Foods,2014
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