Susceptibility of lysozyme to in-vitro digestion and immunoreactivity of its digests

Food Chemistry

Volumn 127, Issue 4, 2011, Pages 1719-1726

  Jimenez Saiz R ^a   Martos, G ^a   Carrillo, W ^a   Lopez Fandino R ^a   Molina, E ^a  

^a UNIVERSIDAD AUTÓNOMA DE MADRID   (Spain)

Author keywords

Lactalbumin; IgE binding; In vitro duodenal digestion; In vitro gastric digestion; Lysozyme

Indexed keywords

ACIDIC PH; ALLERGIC PATIENTS; BILE SALTS; BINDING CAPACITIES; CIRCULAR DICHROISM; FLUORESCENCE SPECTRA; IGE-BINDING; IMMUNOGENICITY; IMMUNOREACTIVITIES; IN-VITRO; LYSOZYME; NATURAL SURFACTANTS; PHOSPHATIDYLCHOLINE;

DICHROISM; HYDROLASES; HYDROLYSIS; PROTEOLYSIS; SALTS; SURFACE ACTIVE AGENTS;

ENZYMES;

ALPHA LACTALBUMIN; BILE SALT; IMMUNOGLOBULIN E; LYSOZYME; PHOSPHATIDYLCHOLINE;

ARTICLE; CIRCULAR DICHROISM; DIGESTION; DUODENUM; EGG ALLERGY; FLUORESCENCE SPECTROSCOPY; HUMAN; HYDROLYSIS; IMMUNOGENICITY; IMMUNOREACTIVITY; INTESTINE; NONHUMAN; PH; PROTEIN DEGRADATION; STOMACH;

EID: 79953182998     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.02.047     Document Type: Article

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