Characterization of the molecular properties and allergenicity (IgE-binding capacity) of β-lactoglobulin by heat treatment using asymmetric-flow field-flow fractionation and ultra-performance liquid chromatography quadrupole time of flight mass chromatography-Reference-Cited by-同舟云学术

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Characterization of the molecular properties and allergenicity (IgE-binding capacity) of β-lactoglobulin by heat treatment using asymmetric-flow field-flow fractionation and ultra-performance liquid chromatography quadrupole time of flight mass chromatography

Published:2022-04 Issue: Volume:374 Page:131748
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Li Yang,Yang Yunjia,Zou Yue,Shu Lin,Han Nan-yin,Yang Yi

Funder

Natural Science Foundation of Beijing Municipality

Beijing Municipal Science and Technology Commission

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

1. Conformational stability of digestion-resistant peptides of peanut conglutins reveals the molecular basis of their allergenicity;Apostolovic;Scientific Reports,2016

2. A change in the aggregation pathway of bovine serum albumin in the presence of arginine and its derivatives;Borzova;Scientific Reports,2017

3. The beneficial effect of farm milk consumption on asthma, allergies, and infections: From meta-analysis of evidence to clinical trial;Brick;The Journal of Allergy and Clinical Immunology. In Practice,2020

4. Effect of heat treatment on the antigenicity of bovine α-lactalbumin and β-lactoglobulin in whey protein isolate;Bu;Food and Agricultural Immunology,2009

5. Magnetic beads based immunoaffinity capillary electrophoresis of total serum IgE with laser-induced fluorescence detection;Chen;Analytical Chemistry,2008

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1. Effects of physical processing on food protein allergenicity: A focus on differences between animal and alternative proteins;Food Chemistry;2024-12

2. Effect of Thermal Processing on Food Allergenicity: Mechanisms, Application, Influence Factor, and Future Perspective;Journal of Agricultural and Food Chemistry;2024-09-10

3. Characteristics of IgE/IgG affinity and glycosylation sites in β-lactoglobulin subjected to synergistic HHP and galactose oligogalactose treatment;LWT;2024-09

4. Differential effects of heating modes on the immunogenic potential of soy-derived peptides released after in vitro infant digestion;Food Research International;2024-06

5. The mechanism of epigallocatechin-3-gallate inhibiting the antigenicity of β-lactoglobulin under pH 6.2, 7.4 and 8.2: Multi-spectroscopy and molecular simulation methods;International Journal of Biological Macromolecules;2024-05

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