Site specific PEGylation of β-lactoglobulin at glutamine residues and its influence on conformation and antigenicity-Reference-Cited by-同舟云学术

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Site specific PEGylation of β-lactoglobulin at glutamine residues and its influence on conformation and antigenicity

Published:2019-09 Issue: Volume:123 Page:623-630
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Luo Shunjing,Lu Xuli,Liu Chengmei,Zhong Junzhen,Zhou Lei,Chen Tingting

Funder

National Natural Science Foundation of China

Natural Science Foundation of Jiangxi Province, China

Publisher

Elsevier BV

Subject

Food Science

Reference52 articles.

1. Transglutaminases: Protein cross-linking enzymes in tissues and body fluids;Aeschlimann;Thrombosis & Haemostasis,1994

2. A major continuous allergenic epitope of bovine β-lactoglobulin recognized by human IgE binding;Ball;Clinical & Experimental Allergy,1994

3. Effect of synthetic polymers on polymer–protein interaction;Chanphai;Polymer,2014

4. Hydrolysis of β-lactoglobulin by trypsin under acidic pH and analysis of the hydrolysates with MALDI–TOF–MS/MS;Cheison;Food Chemistry,2011

5. Influence of buffer type and concentration on the peptide composition of trypsin hydrolysates of β-lactoglobulin;Cheison;Food Chemistry,2011

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2. Purification and characterization of a glycoprotein from Sipunculus nudus and its immune-enhancing activity to RAW 264.7 macrophages;Food Research International;2023-12

3. Characteristics and Functional Properties of Maillard Reaction Products from α-Lactalbumin and Polydextrose;Foods;2023-07-27

4. Improved pH stability, heat stability, and functionality of phycocyanin after PEGylation;International Journal of Biological Macromolecules;2022-12

5. Experimental and computational studies on the mechanism of the β-lactoglobulin-derived peptide inhibiting the antigenicity of β-lactoglobulin;Food Chemistry;2022-11

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