Epitope mapping and the effects of various factors on the immunoreactivity of main allergens in egg white-Reference-Cited by-同舟云学术

Epitope mapping and the effects of various factors on the immunoreactivity of main allergens in egg white

Published:2022 Issue:1 Volume:13 Page:38-51
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Gazme Behzad¹^ORCID,Rezaei Karamatollah¹^ORCID,Udenigwe Chibuike C.²³^ORCID

Affiliation:

1. Department of Food Science, Engineering, and Technology, University of Tehran, 31587-77871 Karaj, Iran

2. School of Nutrition Sciences, Faculty of Health Sciences, 415 Smyth Road, University of Ottawa, Ottawa, Ontario, K1H 8L1, Canada

3. Department of Chemistry and Biomolecular Sciences, University of Ottawa, Ottawa, Ontario K1N 6N5, Canada

Abstract

Optimizations of the processes may lead to a decline in the allergenicity levels of egg white proteins. Structural changes for the allergens in the gastrointestinal tract can in turn impact the allergenicities of egg white proteins.

Funder

College of Agriculture Natural Resources, University of Tehran

Natural Sciences and Engineering Research Council of Canada

University of Ottawa

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2022/FO/D1FO01867A

Reference123 articles.

1. The Fifty Year Rehabilitation of the Egg

2. Egg and Egg-Derived Foods: Effects on Human Health and Use as Functional Foods

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

4. Proteomics Analysis of Egg White Proteins from Different Egg Varieties

5. Egg white proteins and their potential use in food processing or as nutraceutical and pharmaceutical agents—A review

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