Effect of heat, enzymatic hydrolysis and acid-alkali treatment on the allergenicity of silkworm pupa protein extract-Reference-Cited by-同舟云学术

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Effect of heat, enzymatic hydrolysis and acid-alkali treatment on the allergenicity of silkworm pupa protein extract

Published:2021-05 Issue: Volume:343 Page:128461
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

He Weiyi,He Kan,Sun Fan,Mu Lixia,Liao Sentai,Li Qingrong,Yi Jiang^ORCID,Liu Zhigang,Wu Xuli

Funder

Department of Education of Guangdong Province

Science, Technology and Innovation Commission of Shenzhen Municipality

Guangdong Science and Technology Department

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference35 articles.

1. Effects of Microwave and Ultrasound Assisted Extraction on the Recovery of Soy Proteins for Soy Allergen Detection: Improving soy allergenic protein extraction;Amponsah;Journal of Food Science,2016

2. Respiratory allergy to moth: The importance of sensitization to Bombyx mori in children with asthma and rhinitis;Araujo;Jornal de Pediatria,2014

3. Stability of food allergens to digestion in vitro;Astwood;Nature Biotechnology,1996

4. Effect of thermal processing on mealworm allergenicity;Broekman;Molecular Nutrition & Food Research,2015

5. Silkworm dropping extract ameliorate trimellitic anhydride-induced allergic contact dermatitis by regulating Th1/Th2 immune response;Choi;Bioscience, Biotechnology, and Biochemistry,2018

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4. Microfluidic Chip Coupled with MALDI-TOF MS for Multitarget Detection of Allergens in Crucian Carp (Carassius auratus);Journal of Agricultural and Food Chemistry;2024-07-16

5. The combined effects of ultrasound and plasma-activated water on silkworm pupae:Physicochemical properties, microbiological diversity and ultrastructure;Ultrasonics Sonochemistry;2024-07

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