Combined microwave and enzymatic treatments for β-lactoglobulin and bovine whey proteins and their effect on the IgE immunoreactivity

European Food Research and Technology

Volumn 233, Issue 5, 2011, Pages 859-867

  Mecherfi, Kamel Eddine El ^a,d   Saidi, Djamel ^a   Kheroua, Omar ^a   Boudraa, Ghazalia ^b   Touhami, Mahmoud ^b   Rouaud, Olivier ^c   Curet, Sébastien ^c   Choiset, Yvan ^d   Rabesona, Hanitra ^d   Chobert, Jean Marc ^d   Haertlé, Thomas ^d  

^a UNIVERSITY OF ORAN   (Algeria)

^b CHU Oran   (Algeria)

^c LUNAM UNIVERSITÉ   (France)

^d INRA   (France)

Author keywords

Bovine milk allergy; Enzymatic hydrolysis; Epitopes; IgE immunoreactivity; Microwave

Indexed keywords

BINDING PROPERTIES; BOVINE MILK ALLERGY; ENZYMATIC TREATMENTS; EPITOPES; HUMAN IMMUNOGLOBULIN; IMMUNOREACTIVITIES; LACTOGLOBULIN; MICROWAVE POWER LEVELS; MICROWAVE TREATMENT; PROTEASE TREATMENT; WHEY PROTEIN ISOLATE; WHEY PROTEINS;

BINDING ENERGY; BIOLOGICAL MATERIALS; MICROWAVES; PATIENT TREATMENT; PROTEINS;

ENZYMATIC HYDROLYSIS;

BOVINAE;

EID: 80255127583     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-011-1581-y     Document Type: Article

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