Insight into the Mechanism Underlying the Reduction of Digestibility and IgG/IgE Binding Ability in Ovalbumin during Different High-Temperature Conduction Modes-Induced Glycation-Reference-Cited by-同舟云学术

Insight into the Mechanism Underlying the Reduction of Digestibility and IgG/IgE Binding Ability in Ovalbumin during Different High-Temperature Conduction Modes-Induced Glycation

Published:2024-01-26 Issue:5 Volume:72 Page:2801-2812
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Chen Haiqi¹,Tu Zongcai¹²^ORCID,Zhou Yanru³,Xie Zuohua³,Zhang Siqiong³,Wen Pingwei¹^ORCID,Liu Jiaojiao¹,Jiang Qiannan¹,Wang Hui¹^ORCID,Hu Yueming¹²³^ORCID

Affiliation:

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

2. National R&D Center of Freshwater Fish Processing, Jiangxi Normal University, Nanchang 330022, China

3. Jiangxi Deshang Pharmaceutical Co., Ltd., Yichun 331208, China

Funder

Natural Science Foundation of Chongqing Municipality

National Natural Science Foundation of China

Open Project Program of National R&D Center for Freshwater Fish Processing, Jiangxi Normal University

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

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.3c08882

Reference34 articles.

1. Allergenicity, assembly and applications of ovalbumin in egg white: a review

2. Insight into the molecular mechanism underlying the enhancement of antioxidant activity in ovalbumin by high-energy electron beam irradiation

3. Thermal inactivation of lipoxygenase in soya bean using superheated steam to produce low beany flavour soya milk

4. Immunogenic and structural properties of ovalbumin treated by pulsed electric fields

5. Effect of acid treatment on allergenicity of peanut and egg