Purification of Parvalbumin from Carp: A Protocol that Avoids Heat-Treatment

Journal of Food Science

Volumn 75, Issue 3, 2010, Pages

  Koppelman, Stef J ^a,b   Romijn, Roland A ^c   de Jongh, Harmen H J ^d   Nordlee, Julie A ^a   Piersma, Sander ^e   Hessing, Martin ^c   Taylor, Steve L ^a  

^a UNIVERSITY OF NEBRASKA LINCOLN   (United States)

^b HAL Allergy   (Netherlands)

^c U Protein Express BV   (Netherlands)

^d TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^e VU UNIVERSITY MEDICAL CENTER   (Netherlands)

Author keywords

Allergen; Carp; Fish; Parvalbumin

Indexed keywords

ALLERGEN; FISH PROTEIN; IMMUNOGLOBULIN E; PARVALBUMIN;

AMINO ACID SEQUENCE; ANIMAL; ARTICLE; CARP; CHEMISTRY; CIRCULAR DICHROISM; FILTRATION; FOOD ALLERGY; HUMAN; IMMUNOLOGY; ISOLATION AND PURIFICATION; METABOLISM; METHODOLOGY; MOLECULAR GENETICS; MOLECULAR WEIGHT; PEPTIDE MAPPING; PROTEIN FOLDING; PROTEIN SECONDARY STRUCTURE; SEA FOOD; SEQUENCE ALIGNMENT; SPECTROPHOTOMETRY; TEMPERATURE; PROCEDURES;

ALLERGENS; AMINO ACID SEQUENCE; ANIMALS; CARPS; CIRCULAR DICHROISM; FILTRATION; FISH PROTEINS; FOOD HYPERSENSITIVITY; HUMANS; IMMUNOGLOBULIN E; MOLECULAR SEQUENCE DATA; MOLECULAR WEIGHT; PARVALBUMINS; PEPTIDE MAPPING; PROTEIN FOLDING; PROTEIN STRUCTURE, SECONDARY; SEAFOOD; SEQUENCE ALIGNMENT; SPECTROPHOTOMETRY; TEMPERATURE;

CYPRINIDAE;

EID: 77953908755     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01513.x     Document Type: Article

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