Modification of IgE Binding during Heat Processing of the Cow's Milk Allergen β-Lactoglobulin

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 5, 2004, Pages 1398-1403

  Ehn, Britt Marie ^a,b   Ekstrand, Bo ^a   Bengtsson, Ulf ^b   Ahlstedt, Staffan ^c  

^a SIK THE SWEDISH INSTITUTE FOR FOOD AND BIOTECHNOLOGY   (Sweden)

^b UNIVERSITY OF GOTHENBURG   (Sweden)

^c KAROLINSKA INSTITUTE   (Sweden)

Author keywords

Allergenicity; Heat processing; IgE antibody; IgE antibody inhibition; Milk; lactoglobulin

Indexed keywords

ALLERGEN; BETA LACTOGLOBULIN; IMMUNOGLOBULIN E; IMMUNOGLOBULIN E ANTIBODY; YOGHURT;

ANTIGEN BINDING; ARTICLE; FERMENTED PRODUCT; HEAT TREATMENT; HUMAN; IC 50; MILK; PROTEIN BINDING; PROTEIN MODIFICATION;

EID: 1542286920     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0304371     Document Type: Article

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