Effect of heat treatment on the potential allergenicity and conformational structure of egg allergen ovotransferrin

Food Chemistry

Volumn 131, Issue 2, 2012, Pages 603-610

  Tong, Ping ^a   Gao, Jinyan ^a   Chen, Hongbing ^a   Li, Xin ^a   Zhang, Yin ^a   Jian, Shan ^a   Wichers, Harry ^b   Wu, Zhihua ^a   Yang, Anshu ^a   Liu, Fahui ^a  

^a NANCHANG UNIVERSITY   (China)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Allergenicity; Egg allergy; Heat treatment; Ovotransferrin; Protein structure

Indexed keywords

ALLERGENICITY; ALLERGIC PATIENTS; CONFORMATIONAL CHANGE; CONFORMATIONAL STRUCTURES; DISULPHIDE BONDS; EGG ALLERGY; ENZYME LINKED IMMUNOSORBENT ASSAY; OVOTRANSFERRIN; POLYCLONAL ANTIBODY; PROTEIN STRUCTURE; REVERSIBLE UNFOLDING; SECONDARY STRUCTURES; STRUCTURAL CHANGE; ULTRAVIOLET ABSORPTION;

ANTIBODIES; CIRCULAR DICHROISM SPECTROSCOPY; DICHROISM; FLUORESCENCE SPECTROSCOPY; HEAT TREATMENT; PATIENT TREATMENT;

ALLERGIES;

OVOTRANSFERRIN;

ALLERGENICITY; ANIMAL EXPERIMENT; ANIMAL TISSUE; ANTIGENICITY; ARTICLE; CIRCULAR DICHROISM; CONTROLLED STUDY; DISULFIDE BOND; EGG ALLERGY; ENZYME LINKED IMMUNOSORBENT ASSAY; FEMALE; FLUORESCENCE SPECTROSCOPY; HEAT TREATMENT; HUMAN; HUMAN TISSUE; LIGHT ABSORPTION; NONHUMAN; PROTEIN ANALYSIS; PROTEIN CLEAVAGE; PROTEIN STRUCTURE;

ORYCTOLAGUS CUNICULUS;

EID: 80054921076     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.08.084     Document Type: Article

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