Reduced Allergenicity of Shrimp (<i>Penaeus vannamei</i>) by Altering the Protein Fold, Digestion Susceptibility, and Allergen Epitopes-Reference-Cited by-同舟云学术

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Reduced Allergenicity of Shrimp (Penaeus vannamei) by Altering the Protein Fold, Digestion Susceptibility, and Allergen Epitopes

Published:2023-05-31 Issue:23 Volume:71 Page:9120-9134
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Liu Kexin¹,Lin Songyi¹²^ORCID,Gao Xingchen¹,Wang Shan¹,Liu Yao¹,Liu Qiaozhen¹,Sun Na¹²^ORCID

Affiliation:

1. School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, P. R. China

2. Liaoning Engineering Research Center of Special Dietary Food, Dalian Polytechnic University, Dalian 116034, P. R. China

Funder

National Natural Science Foundation of China

Dalian Sci-Tech Talent Innovation Support Program

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.3c01557

Reference40 articles.

1. Molecular Diagnosis of Shrimp Allergy: Efficiency of Several Allergens to Predict Clinical Reactivity

2. Seafood-Associated Shellfish Allergy: A Comprehensive Review

3. Shellfish allergy

4. Life-threatening severe allergic reactions: urticaria, angioedema, and anaphylaxis

5. Maillard Reaction Induced Changes in Allergenicity of Food

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