Pulsed Electric Field-Assisted Alcalase Treatment Reduces the Allergenicity and Eliminates the Antigenic Epitopes of Ovomucoid-Reference-Cited by-同舟云学术

Pulsed Electric Field-Assisted Alcalase Treatment Reduces the Allergenicity and Eliminates the Antigenic Epitopes of Ovomucoid

Published:2023-02-14 Issue:7 Volume:71 Page:3424-3432
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Li Yinli¹,Ding Jie¹,Zhang Shuyu¹,Dong Liu¹,Bao Zhijie¹,Lin Songyi¹^ORCID

Affiliation:

1. National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, P. R. China

Funder

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.2c07824

Reference40 articles.

1. Combination Processing Method Reduced IgE-Binding Activity of Litopenaeus vannamei by Modifying Lysine, Arginine, and Cysteine on Multiple Allergen Epitopes

2. Impact of food processing on the structural and allergenic properties of egg white

3. Analysis of the Structure and Antigenicity in Ovalbumin Modified with Six Disaccharides Through Liquid Chromatography–High-Resolution Mass Spectrometry

4. Critical reviews and recent advances of novel non-thermal processing techniques on the modification of food allergens

5. Review of the application of pulsed electric fields (PEF) technology for food processing in China

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2. Investigating the Mechanism of Microwave-Assisted Enzymolysis Synergized with Magnetic Bead Adsorption for Reducing Ovalbumin Allergenicity through Biomass Spectrometry Analysis;Journal of Agricultural and Food Chemistry;2024-06-04

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