Modulating the allergenicity and functional properties of peanut protein by covalent conjugation with polyphenols
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference39 articles.
1. Reduction and alkylation of peanut allergen isoforms Ara h 2 and Ara h 6; characterization of intermediate- and end products;Apostolovic;Biochimica et Biophysica Acta,2013
2. Conformational stability of digestion-resistant peptides of peanut conglutins reveals the molecular basis of their allergenicity;Apostolovic;Scientific Reports,2016
3. Peanuts as functional food: A review;Arya;Journal of Food Science and Technology,2016
4. Distribution of intact peanut protein and digestion-resistant Ara h 2 peptide in human serum and saliva;Baumert;The Journal of Allergy and Clinical Immunology,2009
5. Effects of cooking methods on peanut allergenicity;Beyer;Journal of Allergy and Clinical Immunology,2001
Cited by 4 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Chlorogenic acid alleviates crayfish allergy by altering the structure of crayfish tropomyosin and upregulating TLR8;Food Chemistry;2024-06
2. Covalent conjugation with quercetin mitigates allergenicity of the bee pollen allergen Bra c p in a murine model;Food Chemistry;2024-03
3. Covalent conjugation of Inca peanut albumin and polyphenols with different phenolic hydroxyl numbers through laccase catalysis to improve functional properties;Journal of the Science of Food and Agriculture;2024-01-22
4. Dietary Polyphenols—Natural Bioactive Compounds with Potential for Preventing and Treating Some Allergic Conditions;Nutrients;2023-11-17
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