In vitro digestion of major allergen in salmon roe and its peptide portion with proteolytic resistance

Food Chemistry

Volumn 130, Issue 3, 2012, Pages 644-650

  Fujita, Shingo ^a   Shimizu, Yutaka ^a   Kishimura, Hideki ^a   Watanabe, Kazuhiko ^b   Hara, Akihiko ^a   Saeki, Hiroki ^a  

^a HOKKAIDO UNIVERSITY   (Japan)

^b Watanabe Kazuhiko Pediatric Clinic   (Japan)

Author keywords

component; Allergenicity; Digestibility; Food allergen; IgE binding ability; Proteolytic tolerance; Salmon roe; Yolk protein

Indexed keywords

ALLERGENICITY; DIGESTIBILITY; FOOD ALLERGEN; IGE-BINDING ABILITY; PROTEOLYTIC TOLERANCE; SALMON ROE; YOLK PROTEIN;

BIOLOGICAL MATERIALS; PEPTIDES;

ALLERGIES;

ALLERGEN; BETA' COMPONENT; IMMUNOGLOBULIN E; PEPSIN A; TRYPSIN; UNCLASSIFIED DRUG; YOLK PROTEIN;

ADULT; ALLERGENICITY; AMINO ACID SEQUENCE; ARTICLE; CHILD; CLINICAL ARTICLE; FEMALE; HUMAN; INFANT; MALE; MOLECULAR WEIGHT; NONHUMAN; ONCORHYNCUS KETA; PRESCHOOL CHILD; PROTEIN DEGRADATION; PROTEIN METHYLATION; PROTEIN TERTIARY STRUCTURE; SALMON; SCHOOL CHILD; SMALL INTESTINE;

ONCORHYNCHUS KETA;

EID: 80052777941     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.07.099     Document Type: Article

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