Changes in the ovalbumin proteolysis profile by high pressure and its effect on IgG and IgE binding

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 24, 2008, Pages 11809-11816

  López Expósito, Ivan ^a   Chicón, Rosa ^a   Belloque, Josefina ^a   Recio, Isidra ^a   Alonso, Elena ^b   López Fandiño, Rosina ^a  

^a INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

^b HOSPITAL MATERNO INFANTIL GREGORIO MARAÑÓN   (Spain)

Author keywords

Allergenicity; High hydrostatic pressure; Ovalbumin; Pepsin; Proteolysis

Indexed keywords

IMMUNOGLOBULIN E; IMMUNOGLOBULIN G; OVALBUMIN; PEPTIDE FRAGMENT;

ANIMAL; ARTICLE; CHEMISTRY; CHILD; FEMALE; FOOD ALLERGY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; HYDROLYSIS; IMMUNOLOGY; MALE; PRESSURE; PROTEIN BINDING; TANDEM MASS SPECTROMETRY;

ANIMALS; CHILD; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FEMALE; FOOD HYPERSENSITIVITY; HUMANS; HYDROLYSIS; IMMUNOGLOBULIN E; IMMUNOGLOBULIN G; MALE; OVALBUMIN; PEPTIDE FRAGMENTS; PRESSURE; PROTEIN BINDING; TANDEM MASS SPECTROMETRY;

EID: 58849132968     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf8023613     Document Type: Article

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