Digestibility and allergenicity of β-lactoglobulin following laccase-mediated cross-linking in the presence of sour cherry phenolics

Food Chemistry

Volumn 125, Issue 1, 2011, Pages 84-91

  Tantoush, Ziyad ^a   Stanic, Dragana ^b   Stojadinovic, Marija ^a   Ognjenovic, Jana ^a   Mihajlovic, Luka ^a   Atanaskovic Markovic, Marina ^c,d   Cirkovic Velickovic, Tanja ^a  

^a UNIVERSITY OF BELGRADE   (Serbia)

^b UNIVERSITY OF BELGRADE   (Serbia)

^c UNIVERSITY CHILDREN S HOSPITAL   (Serbia)

^d UNIVERSITY OF BELGRADE   (Serbia)

Author keywords

Lactoglobulin; Antioxidative activity; Cross linking; Digestibility; Laccase

Indexed keywords

ALLERGENICITY; ALLERGIC PATIENTS; ANTIOXIDATIVE ACTIVITY; CROSS-LINKED PROTEINS; DIGESTIBILITY; ENZYMATIC REACTION; GASTROINTESTINAL TRACT; ICE CREAMS; LACCASES; LACTOGLOBULIN; NATURAL FOOD; PHENOLICS; PRUNUS CERASUS; SCAVENGING ACTIVITIES; SOUR CHERRY; TRYPSIN DIGESTION; TRYPTIC PEPTIDES;

ALLERGIES; DAIRY PRODUCTS; HEALTH RISKS; PEPTIDES;

PHENOLS;

BETA LACTOGLOBULIN; LACCASE; PHENOL DERIVATIVE; PLANT EXTRACT; PROTEIN HYDROLYSATE; PRUNUS CERASUS EXTRACT; SCAVENGER; TRYPSIN; UNCLASSIFIED DRUG;

ALLERGENICITY; ARTICLE; BASOPHIL; CHERRY; CONTROLLED STUDY; ENZYME MECHANISM; ENZYME PURIFICATION; FOOD PROCESSING; FOOD SAFETY; GASTROINTESTINAL TRACT; GEL PERMEATION CHROMATOGRAPHY; IMMUNOBLOTTING; MEDICINAL PLANT; MILK ALLERGY; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN CROSS LINKING; PROTEIN DEGRADATION; PROTEIN SECRETION; PRUNUS CERASUS; SIMULATION;

PRUNUS CERASUS;

EID: 77957857745     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.08.040     Document Type: Article

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