The Mechanism of Decreased IgG/IgE-Binding of Ovalbumin by Preheating Treatment Combined with Glycation Identified by Liquid Chromatography and High-Resolution Mass Spectrometry-Reference-Cited by-同舟云学术

The Mechanism of Decreased IgG/IgE-Binding of Ovalbumin by Preheating Treatment Combined with Glycation Identified by Liquid Chromatography and High-Resolution Mass Spectrometry

Published:2018-09-25 Issue:41 Volume:66 Page:10693-10702
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Liao Zi-wei¹,Ye Yun-hua²,Wang Hui¹^ORCID,Chen Yang¹,Sha Xiao-mei²,Zhang Lu²,Huang Tao¹,Hu Yue-ming¹,Tu Zong-cai¹²^ORCID

Affiliation:

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

2. Engineering Research Center for Freshwater Fish High-Value Utilization of Jiangxi Province, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China

Funder

Ministry of Agriculture of the People's Republic of China

National Natural Science Foundation of China

Natural Science Foundation of Jiangxi Province

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.8b04165

Reference40 articles.

1. Monitoring of the functional properties and unfolding change of Ovalbumin after DHPM treatment by HDX and FTICR MS