Effects of thermal processing on the allergenicity, structure, and critical epitope amino acids of crab tropomyosin-Reference-Cited by-同舟云学术

Effects of thermal processing on the allergenicity, structure, and critical epitope amino acids of crab tropomyosin

Published:2021 Issue:5 Volume:12 Page:2032-2043
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Liu Meng¹²³⁴⁵,Han Tian-Jiao¹²³⁴⁵,Huan Fei¹²³⁴⁵,Li Meng-Si¹²³⁴⁵,Xia Fei¹²³⁴⁵,Yang Yang¹²³⁴⁵,Wu Yun-Hui⁶⁷⁵⁸,Chen Gui-Xia⁹⁵⁸,Cao Min-Jie¹²³⁴⁵,Liu Guang-Ming¹²³⁴⁵^ORCID

Affiliation:

1. College of Food and Biological Engineering

2. Xiamen Key Laboratory of Marine Functional Food

3. Fujian Provincial Engineering Technology Research Center of Marine Functional Food

4. Jimei University

5. Xiamen

6. College of Marine Biology

7. Xiamen Ocean Vocational College

8. China

9. Women and Children's Hospital Affiliated to Xiamen University

Abstract

Food processing can change the structure and immunoreactivity of purified allergens, but the effect of food processing on the immunoreactivity of the processed and purified allergen is still poorly understood.

Funder

National Key Research and Development Program of China

National Natural Science Foundation of China

Science and Technology Projects of Fujian Province

Xiamen Municipal Bureau of Science and Technology

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2021/FO/D0FO02869J

Reference40 articles.