Advances in the combined application of enzymatic and physical treatments for reducing food allergenicity

High Pressure Research

Volumn 19, Issue 1-6, 2000, Pages 175-181

  Bonomi, F ^a   Iametti, S ^a   Rasmussen, P ^a   Restani, P ^a   Rovere, P ^b,c  

^a UNIVERSITY OF MILAN   (Italy)

^b ABB   (Italy)

^c Stazione Sperimentale per l'Industria delle Conserve Alimentari   (Italy)

Author keywords

Betalactoglobulin; Conformers; Heat treatment; High pressure; Ovalbumin; Proteolysis

Indexed keywords

EID: 0013337231     PISSN: 08957959     EISSN: None     Source Type: Journal    
DOI: 10.1080/08957950008202552     Document Type: Article

References (6)

1. Iametti, S., Cairoli, S., De Gregori, B. and Bonomi, F. (1995) Modifications of high-order structures upon heating of β-lactoglobulin: dependence on the protein concentration. J. Agr. Food Chem., 43, 53-58.
2. Iametti, S., De Gregori, B., Vecchio, G. and Bonomi, F. (1996) Modifications occur at different structural levels during the heat denaturation of β-lactoglobulin. Eur. J. Biochem., 237, 106-112.
3. Iametti, S., Transidico, P., Bonomi, F., Vecchio, G., Pittia, P., Rovere, P. and Dall'Aglio, G. F. (1997) Molecular modifications of β-lactoglobulin upon exposure to high pressures. J. Agric. Food Chem., 45, 23-29.
4. Iametti, S., Scaglioni, L., Mazzini, S., Vecchio, G. and Bonomi, F. (1998a) Structural features and reversible association of different quaternary structures of β-lactoglobulin. J. Agric. Food Chem., 46, 2159-2166.
5. Iametti, S., Donnizzelli, E., Vecchio, G., Rovere, P., Gola, S. and Bonomi, F. (1998b) Macroscopic and structural consequences of high-pressure treatment of ovalbumin solutions. J. Agric. Food Chem., 46, 3521-3527.
6. Bonomi, F., Iametti, S., Castagna, C., Dall'Aglio, G. F. and Rovere, P. (1999) Proteolysis of bovine β-lactoglobulin and chicken egg ovalbumin during treatment at high pressure. In: "Advances in High Pressure Bioscience and Biotechnology" (Ludwig, H. Ed.), Springer, Heidelberg, pp. 289-292.