Chymosin pretreatment accelerated papain catalysed hydrolysis for decreasing casein antigenicity by exposing the cleavage site at tyrosine residues

Author:

Zeng Jianhua,Zou Junzhe,Zhao Jinlong,Lin Kai,Zhang Lanwei,Yi Huaxi,Gong Pimin

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Reduction of milk protein antigenicity by enzymatic hydrolysis and fermentation;Abd El-Salam;A Review. Food Reviews International,2019

2. Degree of hydrolysis and antigenicity of buffalo alpha S1 casein and its hydrolysates in children with cow milk allergy;Ahmad;Food and Agricultural Immunology,2016

3. Antibodies raised against peptide fragments of bovine αs1-casein cross-react with the intact protein only when the peptides contain both B and T cell determinants;Atsushi;Molecular Immunology,1990

4. Identification of sequential IgE-binding epitopes on bovine αs2-casein in cow’s milk allergic patients;Busse;International Archives of Allergy and Immunology,2002

5. Mapping of the IgE and IgG4 sequential epitopes of milk allergens with a peptide microarray-based immunoassay;Cerecedo;Journal of Allergy and Clinical Immunology,2008

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