Potential allergenicity assessment after bovine apo‐α‐lactalbumin binding to calcium ion-Reference-Cited by-同舟云学术

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Potential allergenicity assessment after bovine apo‐α‐lactalbumin binding to calcium ion

Published:2020-07-15 Issue:9 Volume:44 Page:
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:J Food Biochem

Author:

Huang Meijia¹²,Li Xin¹²,Tong Ping¹²^ORCID,Gao Jinyan¹²,Yuan Juanli¹³,Yang Anshu¹⁴,Chen Hongbing¹⁴,Wu Yong¹⁴^ORCID

Affiliation:

1. State Key Laboratory of Food Science and Technology Nanchang University Nanchang China

2. School of Food Science and Technology NanchangUniversity Nanchang China

3. School of Pharmacy Nanchang University Nanchang China

4. Sino‐German Joint Research Institute (Jiangxi‐OAI) Nanchang University Nanchang China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfbc.13340

Reference46 articles.

1. High-resolution proton and laser photochemically induced dynamic nuclear polarization NMR studies of cation binding to bovine .alpha.-lactalbumin

2. Comparative properties of vertebrate parvalbumins;Blum H. E.;Journal of Biological Chemistry,1977

3. Metal ion binding to the N and A conformers of bovine a‐Lactalbumin;Bratcher S. C.;The Journal of Biological Chemisty,1984

4. Spectrofluorimetric assessment of the surface hydrophobicity of proteins

5. Crystal Structures of Apo- and Holo-bovine α-Lactalbumin at 2.2-Å Resolution Reveal an Effect of Calcium on Inter-lobe Interactions

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1. A comparative study of structural and digestive properties of bovine, goat and human α-Lactalbumin with different calcium binding levels;Food Bioscience;2024-10

2. α-Lactalbumin: Functional properties and potential health benefits;Food Bioscience;2024-08

3. Calcium binding affects in vitro gastrointestinal digestion of bovine α-lactalbumin under infant, adult and elderly conditions;International Dairy Journal;2024-07

4. Encapsulation of polyphenols in protein-based nanoparticles: Preparation, properties, and applications;Critical Reviews in Food Science and Nutrition;2023-07-24

5. Identification of peptides sequence and conformation contributed to potential allergenicity of main allergens in yogurts;Frontiers in Nutrition;2023-01-05

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