Potential allergenicity response to structural modification of irradiated bovine α-lactalbumin-Reference-Cited by-同舟云学术

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

Published:2016 Issue:7 Volume:7 Page:3102-3110
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

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

Link

http://pubs.rsc.org/en/content/articlepdf/2016/FO/C6FO00400H

Reference41 articles.

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5. The decrease in the IgG-binding capacity of intensively dry heated whey proteins is associated with intense Maillard reaction, structural changes of the proteins and formation of RAGE-ligands

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