Potential allergenicity response to structural modification of irradiated bovine α-lactalbumin

Author:

Meng Xuanyi12345,Li Xin12345,Wang Xinkang5264,Gao Jinyan12345,Yang Hao5264,Chen Hongbing12347

Affiliation:

1. State Key Laboratory of Food Science and Technology

2. Nanchang University

3. Nanchang 330047

4. P.R. China

5. School of Food Science & Technology

6. Nanchang 330031

7. Jiangxi-OAI Joint Research Institute

Abstract

Bovine α-lactalbumin (α-La) is a major food allergen found in milk and is characterized by high conformational stability because of its four disulfide bridges and being calcium bound.

Funder

National Natural Science Foundation of China

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

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