Effects of unfolding treatment assisted glycation on the IgE/IgG binding capacity and antioxidant activity of ovomucoid-Reference-Cited by-同舟云学术

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Effects of unfolding treatment assisted glycation on the IgE/IgG binding capacity and antioxidant activity of ovomucoid

Published:2024 Issue:1 Volume:15 Page:196-207
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Xia Xian¹,Li Jiangdong¹,Liang Rui¹,Li Yi¹,Ma Xiaojuan¹²^ORCID,Yang Ying³,Lozano-Ojalvo Daniel⁴

Affiliation:

1. School of Public Health, Zunyi Medical University, Zunyi 563000, China

2. Key Laboratory of Maternal & Child Health and Exposure Science of Guizhou Higher Education Institutes, Zunyi 563000, China

3. Department of Dermatology, The Second Affiliated Hospital of Zunyi Medical University, Zunyi 563000, China

4. Instituto de Investigaciónen Ciencias de la Alimentación (CIAL, CSIC), Madrid 28049, Spain

Abstract

The IgE binding ability of ovomucoid was sharply reduced by unfolding assisted glycation.

Funder

National Natural Science Foundation of China

Zunyi Normal University

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2024/FO/D3FO04035F

Reference47 articles.

1. In vitro immunogenicity of various native and thermally processed bovine milk proteins and their mixtures

2. Maillard Reaction Induced Changes in Allergenicity of Food

3. Effects of selected processing treatments on antigenicity of banana prawn (Fenneropenaeus merguiensis ) tropomyosin

4. Effect of Heat Processing on IgE Reactivity and Cross‐Reactivity of Tropomyosin and Other Allergens of Asia‐Pacific Mollusc Species: Identification of Novel Sydney Rock Oyster Tropomyosin Sac g 1

5. Modifying Faba Bean Protein Concentrate Using Dry Heat to Increase Water Holding Capacity

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