Effect of enzyme immobilization and in vitro digestion on the immune-reactivity and sequence of IgE epitopes in egg white proteins
Author:
Affiliation:
1. Department of Food Science
2. Engineering
3. and Technology
4. University of Tehran
5. 31587-77871 Karaj
6. School of Nutrition Sciences
7. Faculty of Health Sciences
8. Ottawa
9. Canada
10. Department of Chemistry and Biomolecular Sciences
Abstract
Immune-reactivity reduction of egg white proteins by free and immobilized enzymes and determination of degraded IgE epitopes.
Funder
Natural Sciences and Engineering Research Council of Canada
Faculty of Health Sciences, University of Ottawa
University of Tehran
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2020/FO/D0FO00938E
Reference59 articles.
1. Significant reduction in allergenicity of ovalbumin from chicken egg white following treatment with ascidian viscera N-acetylglucosaminidase
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3. Epidemiology of food allergy
4. Modulation of egg white protein allergenicity under physical and chemical treatments
5. Egg allergy: Are all childhood food allergies the same?
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