Mechanism of the Allergenicity Reduction of Ovalbumin by Microwave Pretreatment-Assisted Enzymolysis through Biological Mass Spectrometry-Reference-Cited by-同舟云学术

Mechanism of the Allergenicity Reduction of Ovalbumin by Microwave Pretreatment-Assisted Enzymolysis through Biological Mass Spectrometry

Published:2023-10-05 Issue:41 Volume:71 Page:15363-15374
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Liu Wen li¹,Wang Hui¹^ORCID,Hu Yue ming¹^ORCID,Wang Xu mei²³,Chen Hai qi¹,Tu Zong cai¹²^ORCID

Affiliation:

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

2. National R&D Center of Freshwater Fish Processing and Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang, Jiangxi 330022, China

3. College of Health, Jiangxi Normal University, Nanchang, Jiangxi 330022, China

Funder

National Natural Science Foundation of China

Natural Science Foundation of Jiangxi Province

Jiangxi Province National Science and Technology Award Reserve Project Cultivation Plan Project

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.3c04613

Reference50 articles.

1. Egg and Egg-Derived Foods: Effects on Human Health and Use as Functional Foods

2. Characterization of Four Major Allergens of Hen Egg-White by IEF/SDS-PAGE Combined with Electrophoretic Transfer and IgE-Immunoautoradiography

3. Food allergy. Part 1: Immunopathogenesis and clinical disorders

4. Food processing and allergenicity

5. Reduced IgE/IgG binding capacities of bovine α-Lactalbumin by glycation after dynamic high-pressure microfluidization pretreatment evaluated by high resolution mass spectrometry

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