The structure and potential allergenicity of peanut allergen monomers after roasting-Reference-Cited by-同舟云学术

The structure and potential allergenicity of peanut allergen monomers after roasting

Published:2024 Issue:5 Volume:15 Page:2577-2586
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Zhang Ying¹²,Geng Qin¹²,Song Min¹²,Li Xin¹²^ORCID,Yang Anshu¹³^ORCID,Tong Ping¹²^ORCID,Wu Zhihua¹³^ORCID,Chen Hongbing¹³^ORCID

Affiliation:

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

2. College of Food Science and Technology, Nanchang University, Nanchang, 330031, China

3. Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China

Abstract

Allergen monomers in roasted peanut showed changed structure and potential allergenicity compared with those in raw peanut, and that conformational structure plays a crucial role in potential allergenicity of allergen monomers.

Funder

National Natural Science Foundation of China

National Key Research and Development Program of China Stem Cell and Translational Research

Publisher

Royal Society of Chemistry (RSC)

Link

http://pubs.rsc.org/en/content/articlepdf/2024/FO/D3FO05351B

Reference53 articles.

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