Conformational changes of Mal d 2, a thaumatin-like apple allergen, induced by food processing

Food Chemistry

Volumn 112, Issue 4, 2009, Pages 803-811

  Marzban, Gorji ^a   Herndl, Anita ^a   Pietrozotto, Sara ^a   Banerjee, Srijib ^b   Obinger, Christian ^b   Maghuly, Fatemeh ^a   Hahn, Rainer ^b   Boscia, Donato ^c   Katinger, Hermann ^b   Laimer, Margit ^a  

^a IAM   (Austria)

^b UNIVERSITY OF NATURAL RESOURCES AND LIFE SCIENCES   (Austria)

^c UNIVERSITY OF BARI   (Italy)

Author keywords

Allergen stability; Apple allergen; Fruit processing; IgE reactivity

Indexed keywords

FOOD ALLERGEN; IMMUNOGLOBULIN E; POLYCLONAL ANTIBODY; PROTEIN MAL D 2; SUGAR; THAUMATIN; UNCLASSIFIED DRUG;

APPLE; ARTICLE; CLINICAL ARTICLE; CONTROLLED STUDY; CRYOPRESERVATION; FLUORESCENCE SPECTROSCOPY; FOOD ALLERGY; FOOD PROCESSING; HUMAN; IMMUNOREACTIVITY; PH MEASUREMENT; PHYSICAL CHEMISTRY; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN BINDING; PROTEIN CONFORMATION; PROTEIN DEGRADATION; PROTEIN DENATURATION; PROTEIN DOMAIN; PROTEIN FOLDING; PROTEIN PURIFICATION; PROTEIN STABILITY; PROTEIN STRUCTURE; WESTERN BLOTTING;

MALUS X DOMESTICA;

EID: 50049134317     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.06.051     Document Type: Article

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