Effects of heating and glycation of β-lactoglobulin on its recognition by ige of sera from cow milk allergy patients

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 11, 2009, Pages 4974-4982

  Taheri Kafrani, Asghar ^a,c   Gaudin, Jean Charles ^a   Rabesona, Hanitra ^a   Nioi, Claudia ^a   Agarwal, Deepesh ^a   Drouet, Martine ^b   Chobert, Jean Marc ^a   Bordbar, Abdol Khalegh ^c   Haertle, Thomas ^a  

^a INRA   (France)

^b ANGERS UNIVERSITY HOSPITAL   (France)

^c UNIVERSITY OF ISFAHAN   (Iran)

Author keywords

actoglobulin; Allergy; Glycation; Heating; Maillard reaction; Milk; Protein denaturation

Indexed keywords

IMMUNOGLOBULIN E; LACTOGLOBULIN;

ANIMAL; ARTICLE; BLOOD; CATTLE; CHEMICAL REACTION; CHEMISTRY; HEAT; HUMAN; IMMUNOLOGY; MILK ALLERGY; PROTEIN STABILITY;

ANIMALS; CATTLE; HOT TEMPERATURE; HUMANS; IMMUNOGLOBULIN E; LACTOGLOBULINS; MILK HYPERSENSITIVITY; ORGANIC CHEMISTRY PROCESSES; PROTEIN STABILITY;

BOVINAE;

EID: 67049174179     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf804038t     Document Type: Article

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