Investigating the Mechanism of Microwave-Assisted Enzymolysis Synergized with Magnetic Bead Adsorption for Reducing Ovalbumin Allergenicity through Biomass Spectrometry Analysis-Reference-Cited by-同舟云学术

Investigating the Mechanism of Microwave-Assisted Enzymolysis Synergized with Magnetic Bead Adsorption for Reducing Ovalbumin Allergenicity through Biomass Spectrometry Analysis

Published:2024-06-04 Issue:24 Volume:72 Page:14011-14021
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Meng Xin¹,Tu Zong-cai¹²³^ORCID,Wen Ping-wei¹^ORCID,Hu Yue-ming¹^ORCID,Wang Hui¹^ORCID

Affiliation:

1. State Key Laboratory of Food Science and Resources, Nanchang University, 235 Nanjing East Road, Nanchang, Jiangxi 330047, People’s Republic of China

2. Engineering Research Center of Freshwater Fish High-Value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang, Jiangxi 330022, People’s Republic of China

3. National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi 330022, People’s Republic of China

Funder

National Natural Science Foundation of China

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.4c02287

Reference43 articles.

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4. Epitope mapping and the effects of various factors on the immunoreactivity of main allergens in egg white

5. Effect of heat treatment on the potential allergenicity and conformational structure of egg allergen ovotransferrin