Effect of protein glycation in the presence or absence of wheat proteins on detection of soybean proteins by commercial ELISA

Food Additives and Contaminants - Part A

Volumn 28, Issue 2, 2011, Pages 127-135

  Platteau, C ^a,b   Cucu, T ^a   de Meulenaer, B ^a   Devreese, B ^a   de Loose, M ^a,b   Taverniers, I ^b  

^a GHENT UNIVERSITY   (Belgium)

^b INSTITUTE FOR AGRICULTURAL AND FISHERIES RESEARCH ILVO   (Belgium)

Author keywords

ELISA; Maillard reaction; Protein aggregation; Protein bound carbonyls; Reactive lysine; Soybean allergy

Indexed keywords

AMINO ACIDS; GLYCOSYLATION; NITROGEN FIXATION; SOYBEAN OIL;

ALLERGEN DETECTION; ALLERGIC REACTIONS; ELISA; MAILLARD REACTION; PROTEIN AGGREGATION; PROTEIN AND OIL; REACTIVE LYSINES; SOYBEAN PROTEINS;

PROTEINS;

ALLERGEN; CARBONYL DERIVATIVE; GLUCOSE; LYSINE; SOYBEAN PROTEIN; UNCLASSIFIED DRUG; VEGETABLE PROTEIN; WHEAT PROTEIN;

ARTICLE; CONTROLLED STUDY; ENZYME LINKED IMMUNOSORBENT ASSAY; FOOD INDUSTRY; GLYCATION; NONHUMAN; PRIORITY JOURNAL; PROTEIN AGGREGATION; PROTEIN GLYCOSYLATION; PROTEIN MODIFICATION; SOYBEAN; WHEAT;

GLYCINE MAX; TRITICUM AESTIVUM;

EID: 79951494640     PISSN: 19440049     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/19440049.2010.539627     Document Type: Article

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