The Reduction in the IgE-Binding Ability of β-Lactoglobulin by Dynamic High-Pressure Microfluidization Coupled with Glycation Treatment Revealed by High-Resolution Mass Spectrometry-Reference-Cited by-同舟云学术

The Reduction in the IgE-Binding Ability of β-Lactoglobulin by Dynamic High-Pressure Microfluidization Coupled with Glycation Treatment Revealed by High-Resolution Mass Spectrometry

Published:2017-07-19 Issue:30 Volume:65 Page:6179-6187
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Chen Yuan¹,Tu Zongcai¹²^ORCID,Wang Hui²^ORCID,Zhang Qiuting³,Zhang Lu¹,Sha Xiaomei¹,Huang Tao²,Ma Da²,Pang Juanjuan¹,Yang Ping¹

Affiliation:

1. Key Laboratory of Functional Small Organic Molecule, Jiangxi Normal University, Ministry of Education, Nanchang 330022, China

2. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China

3. College of Ginling, Nanjing Normal University, Nanjing 210097, China

Funder

Ministry of Science and Technology of the People's Republic of China

National Natural Science Foundation of China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.7b00934

Reference46 articles.

1. Cow's milk allergens

2. Food processing and allergenicity

3. Cow's milk protein allergy in children: a practical guide

4. Structural and functional characteristics of bovine milk protein glycosylation

5. Mapping of IgE epitopes in in vitro gastroduodenal digests of β-lactoglobulin produced with human and simulated fluids

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