Effect of thermal processing and γ-irradiation on allergenicity of legume proteins

Food and Chemical Toxicology

Volumn 50, Issue 10, 2012, Pages 3456-3461

  Kasera, Ramkrashan ^a,b   Singh, Anand B ^a   Kumar, Raj ^c   Lavasa, Shakuntala ^d   Prasad, Komarla Nagendra ^e   Arora, Naveen ^a,b  

^a CSIR INSTITUTE OF GENOMICS AND INTEGRATIVE BIOLOGY   (India)

^b UNIVERSITY OF PUNE   (India)

^c INSTITUTE OF NUCLEAR MEDICINE AND ALLIED SCIENCES   (India)

^d USLavasa Medical and Research Center   (India)

^e Bengaluru Allergy Centre   (India)

Author keywords

Irradiation; Food allergen; Legume; Potency; Proteins

Indexed keywords

IMMUNOGLOBULIN E; LEGUME PROTEIN; UNCLASSIFIED DRUG; VEGETABLE PROTEIN;

ALLERGENICITY; ARTICLE; BLACK GRAM; ENZYME LINKED IMMUNOSORBENT ASSAY; GAMMA IRRADIATION; IC 50; LEGUME; NONHUMAN; PEANUT; PHASEOLUS VULGARIS; PROTEIN ANALYSIS; PROTEIN FOLDING; THERMAL STIMULATION;

ADOLESCENT; ADULT; ALLERGENS; FABACEAE; FOOD HANDLING; FOOD HYPERSENSITIVITY; GAMMA RAYS; HOT TEMPERATURE; HUMANS; IMMUNOGLOBULIN E; PLANT EXTRACTS; PLANT PROTEINS; YOUNG ADULT;

ARACHIS HYPOGAEA; PHASEOLUS VULGARIS; VIGNA MUNGO;

EID: 84865485855     PISSN: 02786915     EISSN: 18736351     Source Type: Journal    
DOI: 10.1016/j.fct.2012.07.031     Document Type: Article

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