Affiliation:
1. State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
Abstract
The glycation of TM by glucose can reduce the allergenicity and lead to weaker allergic reactions, while the glycation of TM by maltotriose leads to a stronger allergenicity and exacerbates allergic reactions.
Funder
National Natural Science Foundation of China
Natural Science Foundation of Shandong Province
China Postdoctoral Science Foundation
Ocean University of China
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science