The decrease in the IgG-binding capacity of intensively dry heated whey proteins is associated with intense Maillard reaction, structural changes of the proteins and formation of RAGE-ligands
Author:
Affiliation:
1. Food Quality & Design Group
2. Wageningen University & Research Centre
3. 6700EV Wageningen
4. The Netherlands
5. Cell Biology and Immunology Group
6. Wageningen University and Research Centre
7. 6708WD Wageningen
8. Food and Biobased Research
Abstract
Heat treatment is the most common way of milk processing, inducing structural changes as well as chemical modifications in milk proteins.
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2016/FO/C5FO00718F
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5. Future therapies for food allergies
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