Effects of a high-pressure treatment on bovine gamma globulin and its reduction in allergenicity

Bioscience, Biotechnology and Biochemistry

Volumn 74, Issue 3, 2010, Pages 525-530

  Yamamoto, Shuhei ^a   Mikami, Natsuka ^a   Matsuno, Masatomo ^b   Hara, Takashi ^a   Odani, Sumiko ^a   Suzuki, Atsushi ^c   Nishiumi, Tadayuki ^a  

^a NIIGATA UNIVERSITY   (Japan)

^b Yoshida Hospital   (Japan)

^c TEIKYO HEISEI UNIVERSITY   (Japan)

Author keywords

Bovine gamma globulin (BGG); Food allergy; High pressure; IgE specific binding activity

Indexed keywords

ALLERGENICITY; BINDING ACTIVITIES; FOOD ALLERGIES; HIGH PRESSURE; HIGH-PRESSURE TREATMENT; PROCESSING TECHNIQUE; SECONDARY STRUCTURES; SPECIFIC BINDING ACTIVITY; STRUCTURAL CHANGE; TERTIARY STRUCTURES;

ALLERGIES;

ALLERGEN; IMMUNOGLOBULIN; IMMUNOGLOBULIN E;

ANIMAL; ARTICLE; BLOOD; CATTLE; FOOD ALLERGY; FOOD HANDLING; HUMAN; IMMUNOLOGY; MEAT; METHODOLOGY; PRESSURE; PROTEIN BINDING; PROTEIN TERTIARY STRUCTURE; ULTRASTRUCTURE;

ALLERGENS; ANIMALS; CATTLE; FOOD HANDLING; FOOD HYPERSENSITIVITY; GAMMA-GLOBULINS; HUMANS; IMMUNOGLOBULIN E; MEAT; PRESSURE; PROTEIN BINDING; PROTEIN STRUCTURE, TERTIARY;

BOVINAE;

EID: 77950147250     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.90715     Document Type: Article

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